Page 170 - UMass2018_CookBook

Ingredients
Makes 12 muffins
1 1⁄2 cups all-purpose flour 1 cup granulated sugar 1⁄4 cup cocoa powder 1 teaspoon baking soda 1⁄2 teaspoon salt 1⁄4 teaspoon baking powder
1 1⁄3 cups mashed ripe bananas (from about 3 medium bananas)
1⁄3 cup canola oil 1 large egg
1 cup miniature semi-sweet chocolate chips
Double Chocolate Banana Muffins
Curtis Family, South Hadley, MA
“This is a family favorite and is great for using ripe bananas.” — Peter Curtis
Preparation
1. Preheat oven to 350°F. Grease a 12-cup muffin pan or line with paper liners.
2. In a bowl, whisk together the flour, sugar, cocoa powder, baking soda, salt and baking powder.
3. In a separate bowl, whisk together the bananas, oil and egg until blended.
4. Add the banana mixture to the flour mixture and stir until just incorporated. Fold in the chocolate chips.
5. Fill each well of the prepared muffin pan 3⁄4 full with batter. Bake until a toothpick inserted in the center of each muffin comes out clean, 20 to 25 minutes.
6. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm.
Optional streusel topping: In a bowl, combine 1⁄2 cup sugar, 1⁄3 cup all-purpose flour and 1⁄2 teaspoon ground cinnamon; cut in 4 tablespoons cold unsalted
butter until crumbly. Before baking, sprinkle the streusel over the batter
and bake as directed.
158 | TASTE OF HOME