Monday, October 31, 2016


1 1/4 cups all-purpose flour
1 cup white whole-wheat flour
3/4 cup packed brown sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3 medium ripe bananas, mashed
1 1/4 cups milk
1 egg
1 tbsp olive or canola oil
2 tsp vanilla extract
6 (1.55-oz each) milk chocolate candy bars

In a mixing bowl, combine the flours, brown sugar, baking powder, baking soda and salt.

In a separate bowl, combine the bananas, milk, egg, oil, and vanilla extract; stir into the dry ingredients just until moistened.

Fill prepared muffins cups 1/3 full. Break each candy bars into pieces and place 2 pieces in each muffin cup atop the batter. Top with the remaining batter.

Chop the remaining candy bar pieces and sprinkle over the muffin batter.

Bake at 400 degrees for 15 minutes or until muffins test done. Cool in the pans for 5 minutes before removing to wire rack to cool completely.

Yield: 18 muffins

Note: This is my version of a recipe I saw in a 1990s TOH magazine.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.