With our crazy, busy weekend schedule during baseball season, I was constantly looking for items for breakfast that would be easy to grab and go. There's nothing worse than rushing tired and hungry kiddos out the door very early in the morning....well, unless those tired and hungry kiddos cause Mom to hop on her broom that early! One of the easiest options (and least mess in the car) is muffins...they're so wonderfully versatile, easy to pack for the road and made a great mid-morning snack between games. :)
Earlier this summer I fed my obsession and purchased "The King Arthur Baker's Companion". As I read through (yes, I read cookbooks like most people would read a book...it's an illness!) I marked several breakfast recipes to try while my kids are home this summer. Since everyone in my family LOVES muffins, I chose to bake up this recipe first. These were moist and delicious and perfect for our crazy mornings. The kids raved about the banana/chocolate combination (haven't we all?) and the best kept secret is that there is just a small amount of whole wheat flour in these that makes them a "touch" healthier!!
From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!
Banana Chocolate Chip Muffins
8 tablespoons (1 stick, 4 ounces) unsalted butter
1 cup (7 ounces) granulated sugar
1 large egg
1/2 teaspoon nutmeg
1/2 teaspoon allspice
2 medium-size ripe bananas, mashed (about 3/4 cup, 5 1/2 ounces)
1/3 cup (2 3/4 ounces) milk
1 cup (5 ounces) white whole-wheat flour or traditional whole-wheat flour (5 1/4 ounces)
1 cup (4 1/4 ounces) unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (4 1/2 ounces) chocolate chips
1 cup (4 ounces) walnuts, chopped
Preheat the oven to 350 degrees.
In a medium-sized mixing bowl, cream together the butter and sugar until they're smooth. Scrape the bowl down, then beat in the egg, spices, banana, and milk. In a separate bowl, whisk together the dry ingredients, then gently stir them into the butter-sugar mixture.
Spoon the batter into 12 lightly greased muffin cups. Bake the muffins for 20 minutes, or until a cake tester inserted in the center comes out clean. Remove from the oven, and after 10 minutes turn them out of the pan to cool.
Source: The King Arthur Flour Baker's Companion