Sometimes I like to roll up my sleeves, fire up a different oven and put this show on the road.
So I’ve been doing a little visiting baker-in-residence act in my mom’s Chicago kitchen. It’s day three of my visit, and the counter resembles a carb paradise: flaky cinnamon twists, apple danish braid, apricot rugelach and, well, a little chocolate fudge.
Why fudge? I spotted a can of sweetened condensed milk in the pantry, and never met an Elsie Borden I didn’t like.
You will need nicely seasoned muffin pans,
my Grandma Edna’s green tray that I totally covet and my mother won’t give up,
and one hungry dad at the breakfast table.
Eat them warm. You go! Wrap yourself in that chocolate banana blanket.
Banana Chocolate Chip Muffins
1 3/4 cups all-purpose flour
3/4 cup sugar
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup vegetable oil
1/2 cup plain yogurt
1 tsp vanilla extract
1 cup ripe mashed bananas
3/4 cup semisweet chocolate chips
In a large bowl, combine flour, sugar, cinnamon, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups 2/3 full.
Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
recipe adapted from Allrecipes