Wednesday, April 9, 2008

Banana Chocolate Chip Muffins

While on a recent road trip I grabbed the latest Rachael Ray Magazine and found this recipe. I was dying to make it! I am not a huge nut lover, so I left out the nuts and added chocolate chips. I also used sour cream instead of the yogurt. These muffins were very moist, light and the tops were crunchy from the brown sugar-very good!

3/4 cup sugar
1 1/2 teaspoons cinnamon
1 1/3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts
1/3 cup golden raisins
1 cup mashed banana (1 to 2 bananas)
1 cup whole milk yogurt (can use sour cream)
1 large egg
4 tablespoons unsalted butter, melted, or vegetable oil

1. Preheat the oven to 375°. Line a 12-cup muffin pan with baking liners. In a small bowl, mix 1/4 cup sugar with 1 teaspoon cinnamon.
2. In a large bowl, whisk together the flour, remaining 1/2 cup sugar, baking powder, salt, remaining 1/2 teaspoon cinnamon, walnuts and raisins.
3. In a small bowl, beat together the banana, yogurt and egg with a fork. Stir in the butter. Stir the wet ingredients into the flour mixture until just combined.
4. Fill the lined muffin cups with the batter. Sprinkle the reserved cinnamon-sugar mixture on top. Bake until golden and a toothpick inserted into the centers comes out dry, about 20 minutes.

Thank you Rachael Ray-again!

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