"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Muffins aux bananes et chocolat Recipe

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Muffins aux bananes et chocolat image
Fernand St-Pierre


This recipe for Muffins aux bananes et chocolat, by , is from Les recettes de la famille Saint-Pierre, 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!



3 grosses bananes mûres
1/2 tasse de sucre
1/3 tasse de beurre fondu
1/2 cuillère à thé d'essence de vanille
1 oeuf battu
1 1/2 tasse de farine
1 cuillère à thé de bicarbonate de soude
1 cuillère à thé de poudre à pâte
1 pincée de sel
1 cuillère à table cacao
1 tasse de pépites de chocolat (ou de noix ou un mélange des deux)

Préchauffer le four à 350ºF. Écraser les bananes à l'aide d'un pilon à patates ou d'une fourchette. Incorporer le sucre, le beurre fondu et l'essence de vanille. Dans un autre bol, mélanger les ingrédients secs. Mettre les ingrédients secs dans le mélange des bananes, bien brasser en ajoutant les pépites de chocolats. Cuire pour une durée d'environ 20 minutes.




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