Banana Choco-Chip Mini Muffins

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      Banana Choco-Chip Mini Muffins
      1-1/2 cups all-purpose flour
      1 tsp salt
      1 tsp baking soda
      3/4 cup butter, at room temperature
      1 cup sugar
      2 eggs
      2 tbs honey
      1/2 cup sour cream
      1 cup very ripe bananas
      1 tsp vanilla extract
      1 cup semi-sweet chocolate chocolate chips (about)
      Confectioners’ sugar, optional
      Preheat oven to 350 degrees F. Line mini-muffin tins with papers.
      In a small bowl, whisk together flour, baking soda, and salt. Set aside.
      In a large bowl, cream butter and sugar until light and fluffy. Add eggs, honey, sour cream, bananas, and vanilla extract. Mix well.
      Beat flour mixture into banana mixture just until mixed.
      Fill muffin papers 3/4 full. Lightly press 3 to 4 chocolate chips into the center of each muffin to bring the level of the batter up to the top. Bake about 12 minutes until tops are lightly browned. Cool on racks.
      Dust with confectioners’ sugar, if desired.
      Banana Chocolate Chip Mini-Muffins freeze well. Let the kids help make these. They make great bake sale items at 10 cents each or a dollar a dozen. Also great for gifts. Yield: 5 to 6 dozen
      weighlift  smilie

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