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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Banana Espresso Chocolate Chip Muffins from Baked New Frontiers in Baking Recipe

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This recipe for Banana Espresso Chocolate Chip Muffins from Baked New Frontiers in Baking is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups mashed, very ripe bananas(about 4 medium)
1/2 cup sugar
1/4 cup firmly packed brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 teaspoon instant espresso powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup (6ounces) semisweet chocolate chips
Directions:
Directions:
Preheat oven to 350 degrees. Spray 12 cup muffin pan with nonstick cooking spray

In a medium bowl stir together the bananas, sugars, butter, milk, and egg.

In another medium bowl whisk together the flour, espresso powder, baking
soda, and salt. Make well in the middle of the dry ingredients. Pour
the wet ingredients in to the well and stir until just combined. Fold
in the chocolate chips.

Fill each cup about three-quarters full. Bake in the center of the oven for 20 to 25 minutes, until toothpick inserted in the center of the muffin comes out
clean.

Move the muffin pan to the cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack.

Muffins can be stored in an airtight container for up to 3 days.

 

 

 

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