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Permissions beyond the scope of this license may be available at http://godofscrumprecipes.tumblr.com/. Goddess of Scrumptiousness Recipes » Dark Chocolate Chips and Banana Muffins ...

Dark Chocolate Chips and Banana Muffins
Ingredients:
Dry Ingredients:
5 cups all-purpose flour
4 tablespoons cornflour (cornstarch)
1 1/2 cups sifted confectioner’s sugar
4 Tablespoons baking powder
2/3 cup granulated sugar
1 teaspoon salt
2 1/2 cups dark chocolate chips 
Wet Ingredients:
1/4 cup unsalted butter
1/4 cup canola oil
2 large eggs
1 cup mashed ripe bananas
1 cup sour cream
1/4 cup maple syrup
2 teaspoons pure vanilla extract
Procedure:
Preheat oven to 375’ F.  Line 2 medium size muffin pans with cupcake paper liners.
- Sift first 6 of the dry ingredients 3 times then mix in the dark chocolate chips. Set aside.
- Beat all wet ingredients in another bowl then pour wet mixture over the dry mixture.
- Gently and quickly mix the batter. *Muffin and quickbread batters should always be lightly mixed, over-mixing this kind of batter will result to tougher and heavier muffins/quickbreads. A quick mixing and a lumpy batter is ideal since it makes muffins and quickbreads more lighter and tender.  
- To get uniform size muffins, use an ice cream scooper (I used a regular large size scooper) and scoop batter onto prepared and lined muffin pans.
- Bake for 25-30 minutes or until muffins are lightly golden brown and when cake tester (or even a toothpick) inserted in center comes out clean.
- Cool on wire rack. 
Makes 24 medium size muffins

Dark Chocolate Chips and Banana Muffins

Ingredients:

Dry Ingredients:

5 cups all-purpose flour

4 tablespoons cornflour (cornstarch)

1 1/2 cups sifted confectioner’s sugar

4 Tablespoons baking powder

2/3 cup granulated sugar

1 teaspoon salt

2 1/2 cups dark chocolate chips 

Wet Ingredients:

1/4 cup unsalted butter

1/4 cup canola oil

2 large eggs

1 cup mashed ripe bananas

1 cup sour cream

1/4 cup maple syrup

2 teaspoons pure vanilla extract

Procedure:

Preheat oven to 375’ F.  Line 2 medium size muffin pans with cupcake paper liners.

- Sift first 6 of the dry ingredients 3 times then mix in the dark chocolate chips. Set aside.

- Beat all wet ingredients in another bowl then pour wet mixture over the dry mixture.

- Gently and quickly mix the batter. *Muffin and quickbread batters should always be lightly mixed, over-mixing this kind of batter will result to tougher and heavier muffins/quickbreads. A quick mixing and a lumpy batter is ideal since it makes muffins and quickbreads more lighter and tender.  

- To get uniform size muffins, use an ice cream scooper (I used a regular large size scooper) and scoop batter onto prepared and lined muffin pans.

- Bake for 25-30 minutes or until muffins are lightly golden brown and when cake tester (or even a toothpick) inserted in center comes out clean.

- Cool on wire rack. 

Makes 24 medium size muffins


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