Goddess of Scrumptiousness Recipes

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