Hazelnut-chocolate chunk banana muffins

Yield: 12 servings

Measure Ingredient
2 cups All-Purpose Flour
1½ teaspoon Baking Powder
¼ teaspoon Baking Soda
¼ teaspoon Salt
½ cup Unsalted Butter -- At Room
½ cup Granulated Sugar
2 larges Eggs -- At Room Temperature
1 cup Bananas, Mashed Ripe
⅓ cup Milk -- At Room Temperature
1½ teaspoon Vanilla Extract
9 ounces Bittersweet Chocolate W/
Hazelnuts -- Cut In 1/2"

1. Preheat oven to 375 F. Lightly butter twelve 2¾ X 1 ¼-inch muffin cups and the edges surrounding the cups.

2. In a large bowl, stir together flour, baking powder, baking soda, and salt. In another bowl, using electric mixer, cream butter and sugar for 1 to 2 mins, until light and fluffy. Beat in eggs. Stir in bananas, milk, and vanilla. (The mixture will look curdled.) Add flour mixture and stir just to combine. Stir in chocolate chunks.

3. Spoon batter into prepared muffin cups; bake for 20 to 25 mins, or until a tester inserted in center comes out clean.

4. Remove muffin tin(s) to wire rack. Cool for 5 mins before removing muffins from tins. Serve warm, or cool completely and store in an airtight container at room temperature. These muffins freeze well.

Makes 12 muffins.

NOTE:You can substitute any favorite nut-chocolate bar combination.

Recipe By : Quick Chocolate Fixes- Weiner & Albright-ISBN 0-312-13153-4

From: Dan Klepach Date: 01-01-96 (21:59) (159) Fido: Cooking

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