[Family note: You know I disapprove of this concoction of P.Bear’s, on the grounds that something called “muffins” should not contain chocolate chips, but I know that you like it so I’m including it here.]
Ingredients:
1 3/4 C. flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 egg
1/4 C. sugar
3/8 C. (6 T.) vegetable oil
1/2 C. (4 oz.) plain yogurt
1 t. vanilla extract
1+ C. mashed overripe bananas (probably 3 medium-large or 4 medium-small bananas)
3/4 C. semisweet chocolate chips
Directions:
This will make a dozen muffins. Find a muffin tin or two, such that you have 12 muffin cups. Spray the inside of the cups generously with non-stick cooking spray.
Preheat your oven to 350◦. (Don’t forget to take anything you store in the oven out first!)
Find a medium mixing bowl, two smaller bowls, and a sturdy fork.
Into one of the smaller bowl, measure the flour, baking powder, baking soda, and salt. Stir gently with the fork to combine.
Peel the bananas, packing the flesh into a 1 C. measuring cup. If you are midway through a banana when you get to 1 C., just round up and finish using that banana. (Even P.Bear errs on the side of too much fruit rather than too little.) Scoop the banana flesh into the other smaller bowl and mash it up with the fork.
Crack the egg into the mixing bowl. (Wash your hands.) Use the fork to beat the egg lightly. Add the sugar. Mix. Add the oil. Mix well. Add the yogurt. Mix. Add the vanilla. Mix. Add the mashed banana. Mix. Add the flour mixture. Mix well. Add the chocolate chips if you must. Mix well.
Use a large spoon to spoon the muffin batter into the (sprayed) cups of your muffin tin(s). When all the batter has been used up, the muffin cups will be about 2/3 full.
When the oven is preheated, put the muffin tin(s) carefully in the oven and set a timer for 23 minutes.
Meanwhile, decide on what heat-resistant surface you’re going to put the hot muffin tin(s). (Good choices: a wood cutting board or a stove burner that’s not on.) Find a wire cooling rack for the muffins.
When the timer goes off, turn the oven off. Use oven mitts to take the muffin tin(s) out of the oven and put it/them where you decided it would be safe. Let cool 5 minutes in the pan. (Set a timer.)
Use oven mitts to pick up the muffin tin and carefully tip it over the cooling rack so the muffins fall out. (If the muffins don’t fall out, you will need to run a butter knife carefully around the edge of each one, between the muffin and the side of the muffin cup, to cut through any stuck spots and loosen the muffin.)
Let the muffins cool another 5 minutes to avoid burning your mouth with hot melted chocolate.
Cooking Like Your Mom ♥ 