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This is a long time favourite of mine. A big mini-muffin recipe adapted from the "Muffin Mania" recipe book I've had for over 30 years.
I shared this in my latest post on a New Years 2013...celebrating muffins.
Then, they got all dressed up with a filling of my Chocolate frozen Mousse ...as well as a sinful Fancy Butterscotch sauce topping.
For a detailed post...refer to:
http://www.foodessa.com/2012/12/new-years-muffin-mania-celebration-4.html
Ingredientes
- . > American measures <
- . 2 cups ripe bananas (about 4 large), mashed
- . 3/4 cup granulated sugar
- . 1 large egg, lightly beaten
- . 1/3 cup unsalted butter, melted
- . 1 tsp. baking soda
- . 1 tsp. baking powder
- . 1/4 tsp. salt
- . 1-1/2 cups all-purpose flour
- . 3.5oz. bittersweet Chocolate mini chipits
Direcciones
- . Pre-heat the oven to 350F. Position oven rack to the 2nd level from the bottom. Prepare 2 x 24 mini-muffin pans with paper liners.
- . In a large bowl, mash the bananas. Stir in sugar and the egg. Add melted butter.
- . Stir in the baking soda, baking powder, salt and flour to make a thick batter. Blend in the chocolate chipits last. Don't over mix.
- . Take the prepared mini muffin pans and fill each cavity evenly.
- . BAKE them for about 15 minutes or until a toothpick comes out clean. Take them out and onto a metal rack as soon as possible to cool.
- . Serving idea: Split the muffins and fill them with chocolate mousse and/or top them off with a sinful butterscotch sauce.
- . Happy baking from Claudia's kitchen heart. Foodessa.com
