Kim is my blogging mentor, and was a must-invite for The First Confidential Cooks’ Dinner—she started her wonderful blog about independent bookstores, bookstorepeople, last summer, and not only was she my inspiration but my teacher, too. More times than I can count, she sat in my kitchen and taught me how to upload/place photos, create links and now she’s giving me a tutorial in twittering. It’s like having Steve Jobs for a friend.
I met Kim when our daughters were in mommy-and-me class together, and now Emma and Kelsey go to the same school. They’re in different grades, but whenever they get together it’s as if time stopped, though playing dress-up has morphed into “just talking.”
Kim adapted this recipe from The Betty Crocker Cookbook she received as a high school graduation present from her grandparents. She says, “My kids love these muffins. They eat them for breakfast, in their lunches or as an after-school snack. A batch rarely lasts longer than 24 hours in our household.” Taste one, and you’ll understand!
1 cup of sugar (I actually use a bit less because there is chocolate in the batter)
1/3 cup butter, softened
1 1/2 cups mashed bananas, about 3 or 4 (I’ve never measured; I just use what’s ripe, really, really ripe, but I discovered 2 aren’t enough)
1/3 cup water
1 2/3 cups white whole-wheat flour
1 t. baking soda
1/2 t. salt
1/4 t. baking powder
1 cup chocolate morsels, at a minimum (I want enough so that my daughter doesn’t just pick out the chocolate, but not so many that the muffins are a gooey mess)
Heat oven to 350 degrees. Put paper cups into 13 to 15 muffin cups. I pick up ones that are decorated for whatever holiday is happening in the near future, just for fun. Mix sugar and butter in a bowl (I have a KitchenAid so I try to whip these two ingredients for a lighter batter). Stir in eggs until blended. Add bananas and water, beat 30 seconds. Stir in remaining ingredients, except chocolate, until moistened. Add chocolate (I put the KitchenAid on low speed in sort spurts until it’s mixed). Spoon into muffin cups. Check after 15 minutes. I usually bake for another 5 minutes or so.
Other Recipes from Kim
Easy Indian Chicken (The Second Unconfidential Cooks’ Dinner)