The idea started with a leftover sour cream. I bought a pint of sour cream to put in a guacamole dip I made. I only used a little amount leaving me with a lot of leftover. So I came up with Banana chocolate chip muffins when I saw that sour cream is one of its ingredients. And thanks to my parents, they bought me a mint condition stand mixer from one of their estate sale spree.

BANANA CHOCOLATE CHIP MUFFINS

Yields: 16 muffins

Ingredients:

1 3/4 cup flour

1/2 cup white sugar, or brown

1 tsp baking sodamy banana choco chip muffins

1 tsp baking powder

1/2 tsp salt

1 egg

3/4 cup sour cream

1/2 cup vegetable oil

1 tsp vanilla

1 cup mashed ripe banana (2 long ripe bananas equal 1 cup)

3/4 cup semi-sweet chocolate chips

Directions:

1. In a large bowl, combine dry ingredients together: flour, sugar, baking soda, baking powder, and salt. Set aside.

2. In another bowl, combine wet ingredients: egg, sour cream, vegetable oil, and vanilla. Mix this with dry ingredients until it resembles a soft and slightly lumpy mass.

3. Fold in mashed banana and chocolate chips. Put the mixture into greased line muffin pans or paper lined muffin pans until 2/3 full.

4. Preheat oven to 350F. Bake for 22-25 minutes or until toothpick comes out clean. Cool and serve.

This recipe yielded 16 regular sized muffins. This is so easy to bake and actually I didn’t need a stand mixer and would have saved me some washing. It came out moist and delicious. Some tips: Make sure to disturb the mix when placing it into the muffin cups so that no air bubble form within otherwise would result to a void-filled muffin. Lessen the chocolate chip to make it more banana-flavored muffin instead of chocolate-flavored one. You can “bam-bam” it with confectioners sugar or sprinkle with cinnamon on top.

Have a yummy tea time!

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