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Post by Allan on Aug 10, 2007 19:41:07 GMT -5
1/2 Cup butter, softened 1-1/4 Cups sugar 2 Eggs 1 Tbs pure vanilla extract 1-1/2 Cups flour (plus up to 1/2 cup additional if batter is real loose) 1 Tsp. baking soda 1 Tsp. salt 1/2 Tsp. ground cinnamon 3 Very ripe bananas, mashed (about 1-1/2 cups) 1 Cup semisweet mini-chocolate chips 2 Cups chopped pecans
Lightly grease two 12-cup muffin pans, and set aside. Preheat the oven to 350 degrees F. Cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and mashed bananas. In a separate bowl, sift together the flour, baking soda, salt, and cinnamon. Mix the chocolate chips and nuts into the flour mixture, stir this into the bowl with the butter mixture, and mix until just blended. Spoon the batter into the muffin pans, filling 22-23 holes about 3/4 full. Put 1/4 cup of water in each empty hole to protect your pan. Bake for 18-20 minutes or until a toothpick inserted in the center comes out completely clean. Allow muffins to cool for about 5-10 minutes, and carefully run a dinner knife around the outside of each muffin to loosen. Allow muffins to cool completely before attempting to removing then from the pans, or you will tear them up. If the bottoms are still damp, set on a wire rack for a couple hours before wrapping or bagging. It is best to store these in the fridge. They are moist enough that they will mold fairly rapidly at room temperature. They also freeze well.
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