Or, Why You Should Use Muffin Pan Liners
It’s Spring Break, and I am going to be doing some road-tripping. This calls for two things:
1) I have to eat all the perishable food in my house and
2) I need something to eat on the drive!
So, recipe one: chocolate chip banana muffins, which will knock out my bananas AND the yogurt in my fridge. Nice.
This recipe is a modification of the one found here.
1/2 cup canola oil
1/2 cup skim Greek yogurt
1 tsp vanilla extract
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup brown sugar
1/4 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 very ripe bananas, mashed
a handful of semisweet chocolate chips
If you aren’t familiar with my philosophy on chocolate chips, it’s that you should eyeball it until you think you’ve added enough. Everyone’s got a different chocolate threshold!
Preheat your oven to 350, and prepare a muffin pan with liners, or just grease the pan. More on that part later.
Combine the egg, yogurt, and vanilla. Add the sugars, then stir in the remaining dry ingredients. Fold in bananas and chocolate chips. Pour into pan, 2/3 full in each well.
Bake 20-25 minutes. You can use the toothpick test if you aren’t sure.
… Except, this left me with burnt muffins!
All of my muffins were burned black on the bottoms, and I think it’s because I greased the pan instead of using liners. I had read that this was preferable, but now I’m arguing for the opposite: bring on the colored paper liners.
The good news is, these were still edible, and in fact quite scrumptious. Except I can’t bring myself to share them because they look like they’d be bitter… hmm. More for me, and lesson learned.