Recipe from the kitchen of Pat Daniels
2 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tablespoon Postum or instant coffee
1 tablespoon hot water
1 1/3 cups mashed fully ripe banana (about 3 bananas)
1 cup butter, softened
1 1/4 cups sugar
1 cup chocolate chips (milk or semi-sweet)
Preheat oven to 400 degrees. Grease muffin tins.
I made a double batch so picture amounts are double the recipe size.
|Add dissolved Postum to mashed bananas and stir. Mix dry ingredients in separate bowl and set aside.|
|Beat together butter and sugar until light and fluffy. Beat in egg.|
|Mix in banana mixture.|
|Stir in flour mixture until well blended.|
|Fold in chocolate pieces. Do not over mixing at this point. Fold in chips.|
|Divide batter evenly in prepared muffins cups. Fill 3/4 full.|
|My mother always added a few chips on top and a sprinkle of sugar.|
|I use a cookie scoop since I can never eyeball it to make it even in the cup.|
|Bake at 400 degrees for 12-15 minutes. I like the edges just barely brown.|
My family always likes things under cooked more that over cooked so I watch them carefully.
You can always do the tooth pick test.
|I like to make them in the mini muffin tins also.|
One recipe makes about a dozen, depending on how full you fill the cups. Any extra I put in the mini tins. If making all mini muffins it makes about 36.