Most recipes for baked goods make way too many servings for my husband and me, so I am always happy to see small batch recipes, like this one for Best Ever Banana Chocolate Chip Muffins from I Am a Food Blog. Banana muffins are a great way to get rid of bananas that are past their prime! I also had some leftover dark chocolate Hershey Kisses, so I chopped them into chunks and used them instead of chocolate chips. I used half the amount of sugar and left off the sanding sugar on the tops, but otherwise the recipe is unchanged. Six muffins are just the right number for two people to finish off in a reasonable amount of time. Muffins do freeze well, so any that do not get eaten right away can go into our overpacked freezer without taking up too much room!
Small Batch Chocolate Chunk Muffins
1/4 C. butter, softened
1/4 C. sugar
1 egg
1/2 tsp. vanilla
1 C. flour
1/4 tsp. salt
1 tsp. baking powder
2 very ripe bananas
1 C. chocolate chunks (or chips)
Cream the butter and sugar in a large bowl until light and fluffy. Beat in the egg and vanilla.
In a small bowl, sift together the flour, salt, and baking powder. Add 1/3 of the flour to the butter mixture and blend well. Add one banana and mash into the mixture. Repeat with another third of the flour and the second banana. Blend in the remaining third of the flour. Stir in the chocolate.
Divide the batter evenly into a 6-cup muffin tin. Bake at 375 degrees for 30-35 minutes, until the tops of the muffins are golden and a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and cool in the tin on a rack for a few minutes. Remove from the tin and cool completely on the rack. Serves 6.
No comments:
Post a Comment