Banana, Chocolate Chip and Walnut Muffins
Today, I was thinking about some of my old baking jobs.
One of them was at a coffeehouse in Worcester, Mass.
It was right off Tatnuck Square for those of you who know Worcester.
The place would be called vintage today or retro but back in the 90s it was just old.
But it served great coffee and they had good music.
It had the crankiest convection oven on the planet - it took a while
for me and this oven to come to terms but we did.
I made was sold as soon as it went into the small vintage baking case.
These are rich and delicious - nothing held back - use really ripe bananas.
I always have a collection of bananas in the freezer.
They thaw quickly in a bowl on the counter.
Banana, Chocolate Chip and Walnut MuffinsOven 350Line a muffin pan with muffin linersEquipment:2 bowls1 whiskscale or measuring cupsspatulascoopteaspoons2 1/4 cups (12 ounces all purpose flour)2 teaspoons baking powder1/2 teaspoon cinnamonpinch salt1. Combine the above ingredients in a medium bowl and whisk to combine.
1/2 cup vegetable oil, (can be corn, canola or grapeseed)1 cup (7 ounces sugar)2 eggs1 teaspoon vanilla3 very ripe bananas1 cup chocolate chips1 cup chopped walnutsTopping**cinnamon sugar4 Tablespoons sugar mixed with 1/2 teaspoon of cinnamon1. Combine the dry ingredients in a medium bowl and whisk to combine.2.. In the second bowl whisk together the above ingredients until everything is very smooth and the bananas are truly broken down and well combine with everything else.3. Then add the wet ingredients with the dry ingredients and mix until all of it is mixed - about 15 strokes with the spatula should do it.Do not over mix.4. Add the chocolate chips and the walnuts.5. Scoop the muffins into the prepared pan.6. Sprinkle with cinnamon sugar7. Bake at 350 degrees - start checking at 25 minutes.A skewer inserted in the center should come out clean.These muffins freeze really well.Happy Baking!