Breakfasts around here are in a rut. My kids are on a cereal kick, we currently have 7 boxes of cereal on our refrigerator. If it's not cereal its waffles. So we mixed it up today with a muffin and yogurt. My son loves baking and I love how easy this muffin recipe is, we are constantly mixing it up and making different varieties. Here is the one from this morning:
Banana Chocolate Chip Muffins
adapted from "Betty Crocker's Big Red Cookbook"
Prep time: 10min Bake time: 25min Yields: 12 muffins
1/3 cup milk
1/4 cup vegetable oil
1 cup (2 medium) mashed ripe bananas
1 large egg
2 cups flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup mini semi-sweet chocolate chips
1. Heat oven to 400 degrees. Grease bottoms of 12 medium muffin cups, or line with baking cups.
2. Beat milk, oil, egg and banana in large bowl with fork or wire whisk (I used my Kitchen Aid with the whisk attachment). Stir in flour, sugar, baking powder and salt all at once until flour is moistened (batter will be lumpy). Fold in chocolate chips. divide batter evenly among muffin cups, approximately 1/4 batter per cup.
3. Bake 20-25 minutes or until golden brown. If baked in greased pan, let stand about 5 minutes in pan then remove from pan to wire racks; if baked in paper baking cups, immediately remove from pan to wire rack. Serve warm if desired.