[Editor's note: This article was originally published on Clinton Patch.]
I think there's an expression for what happened when I made these muffins (something the mother of invention?). I did not have any walnuts, so I put on my thinking cap and thought about what might be a nice addition to my favorite banana muffins.
Chocolate! It's a great combination with banana. The chocolate pieces half melt-soften while baking. Talk about warm and delicious!
Try it!
Banana-Chocolate Muffins
Makes one dozen large muffins
3-4 ripe bananas, peeled and mashed
1/3 cup melted butter or margarine, cooled slightly
¾ cup sugar
1 egg, lightly beaten
1 tsp. vanilla
1 ½ cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
1/3 cup chopped chocolate, any variety. I used half of a 3.5-oz. package of Ghirardelli Intense Dark Toffee Interlude (dark chocolate with toffee bits and almonds)
Preheat oven to 350 degrees.
In a large bowl, mix bananas, butter, sugar, egg and vanilla well. Add the remaining ingredients, mixing well.
Grease or use paper muffins liners for a 12-muffin tin. Bake for 20 minutes at 350 degrees. Test with a toothpick in the middle for doneness. Let cool a few minutes on a wire rack, then gently remove from pan and let cool.
