Thursday, December 9, 2010

Banana Espresso Chocolate Chip Muffins


I plan to taste this recipe soon....with a cup of freshly brewed Christmas Blend, of course.


Banana Espresso Chocolate Chip Muffins
From Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito

1 1/2 cups mashed, very ripe bananas (about 4)
1/2 cup sugar
1/4 cup firmly packed light brown sugar
1/2 cup unsalted butter, melted
1/4 cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 tsp instant espresso powder
1 1/2 tsp baking soda
1 tsp salt
1 cup (6 ounces) semisweet chocolate chips
Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with non-stick cooking spray.
In a medium bowl, stir together the bananas, sugars, butter, milk, and egg.
In another medium bowl, whisk together the flour, instant espresso powder,baking soda and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir just until combined. Fold in the chocolate chips.
Fill each cup about 3/4 full. Bake in the center of the oven for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean.
Let the muffins cool on a cooling rack for 15 minutes. Then remove the muffins from the pan and allow them to finish cooling on the cooling rack. Store up to 2 days in an airtight container.

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