You know how there’s always a banana or two that doesn’t get eaten soon enough? It turns dark, and no one wants it.
This is something you can do with them.
Put them in the freezer – peel and all – until one morning when you want muffins for breakfast.
I taped this recipe to the inside of a kitchen cabinet when it fell out of the cookbook. Now it’s easy to see when I make muffins.
Get two bananas and put them on a plate. Microwave on the defrost setting until they are thawed. Peel and put in a mixing bowl.
Melt one stick of butter in the microwave.
By the way, let me just recommend here that you use butter instead of margarine. Remember what Dad says about butter? He tells of the guy who said, “I eat butter and not margarine, because I trust cows more than chemists.”
Spoken like a dedicated cow doctor . . .
Add the melted butter to the bananas.
Next you’ll need 2 eggs, 1 cup light brown sugar,
and 1 tsp. vanilla.
Mix these ingredients until well blended.
Then add 2 1/4 cup all-purpose flour,
1/2 tsp. salt, and 2 tsp. baking powder. Mix until well blended.
Add 1 cup chocolate chips. I’ve become partial lately to the mini chips. You get chocolate in every bite with them.
The batter will be stiff,
so you’ll have to clean it. A rubber spatula works well.
You can get 50 of these little paper liners at Kroger for less than $1. It helps with clean-up if you have them.
This recipe will make 12 muffins.
Bake at 350 degrees for 25-30 minutes, or until
your muffins look like this.
You can turn them on their side or place them on a cooling rack. You just don’t want to leave them down in the pan, or they will sweat.
Enjoy your muffins!
I sure do love you!