Monday, April 28, 2008

RECIPE: Banana Chocolate Chip Muffins

It's easy to get stuck in a breakfast rut (cold cereal and bagels, anyone?) but with just a tiny bit of effort, you can enjoy something much more scrumptious. These are guaranteed to fill your kitchen with a delicious aroma - your family will thank you! You can get these ready for the oven in about 10 minutes. I get these baking before I jump in the shower - by the time I'm done, they are just about finished. You can also make the batter up the night before and refrigerate, then bake the next morning.

Time: 10 minutes prep, plus 20 minutes baking
Makes: 1 dozen muffins

1 cup flour
1 cup quick cooking rolled oats (NOT instant!)
½ cup wheat germ
½ cup sugar
2 tsp baking powder
1 tsp baking soda
2 eggs
¼ cup cooking oil
¼ cup milk
1 cup mashed bananas
1 cup chocolate chips

In a medium-sized bowl, mix together the flour, oats, wheat germ, sugar, baking powder and soda. Make a well in the centre. In a separate bowl, mix together eggs, oil, milk and bananas until well combined. Add banana mixture to flour mixture, stirring until just moistened. Fill greased muffin cups 2/3 full. Bake at 400°F for 20-25 minutes or until golden and tops spring back when lightly touched.

Tip: When your bananas get over-ripe, toss them in the freezer as-is. When you're ready to bake with them, partially thaw, then slice the banana open lengthwise to remove it from the peel.

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