Monday, February 8, 2010

ChocolateChipBananaNut Muffins (They'll make you cry for joy)

First off, I would like to apologize for my nearly week-long absence. Completely inexcusable!

To make it up to you, I'm going to share with you the recipe for the most magical muffins of all. I'm renowned among friends for these things, and if you taste them and feel that they are anything but wonderful, I'd like to hear it, you Muffin Master, you!

Here's a picture of the goal:

And the recipe to go with it...

4-5 overripe bananas*
2 cups granulated sugar
3 cups all-purpose baking flour
3 eggs
1 1/2 cups vegetable oil
1 tsp baking SODA
1 tsp vanilla
1/2 tsp salt
Equal parts chocolate chips and walnuts, perhaps 1/2 bag of each*

*I once used 6 bananas and wound up with 3 full pans of muffins. Remember you can always freeze the leftover banana for your next batch if you've let too many go bad. On that note, if you simply want the muffins and your bananas are still in good shape, sticking them in the freezer for a day gets them ready for this purpose.

*You can of course use whatever kind of nut you prefer. Chopped pecans are unexpected and also tasty.

Preheat oven to 350 degrees. Mix ingredients together in a big bowl, adding the chocolate chips and nuts last. Using a 1/4 cup measuring utensil, scoop the batter into the muffin pan. (You could also make loaves if you prefer.) Set kitchen timer for 15 minutes, and begin checking them at this point. They will probably need at least 5-6 more minutes, but this depends on the strength of the oven. (For instance, two pans usually take about 23 minutes to bake in my oven). They're done when they have risen fully and are golden brown on top.

Please taste one immediately upon taking them out of the oven. I welcome you to warm, gooey heaven.

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