This recipe is one that Pat made for our family when we were visiting her in Salt Lake City about 10 years ago. It incorporates the chocolate that I associate so strongly with their family. Pat and Mike have both passed on, but every time I make these muffins -- which is often during the fall and winter months -- I think of them. It is chocolaty goodness at its best! Enjoy...
Banana Chocolate Chip Muffins
1 1/2 cups all purpose flour
2/3 cup sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1 cup mashed ripe bananas (about 2 large)
1 large egg
1/2 cup (1 stick) margarine or butter, melted
1/4 cup milk
3/4 cup milk chocolate chips
"Sugar in the Raw" (optional)
Preheat oven to 350 degrees. Line muffin tin with foil or paper liners. Mix flour, sugar, baking powder, and salt in bowl and set aside. In separate mixing bowl mix mashed bananas, egg, melted margarine, and milk. Stir dry ingredients into banana mixture just until blended (do not over mix). Stir in chocolate chips.
Divide batter among prepared muffin cups, filling each about 3/4 full. I sprinkle a few crystals of "Sugar in the Raw" on the top of the muffins before I bake them. Bake muffins until tops are golden -- about 32 minutes. Makes 12 - 15 muffins.