1 November 2008
If you make the same mistake twice…
If you make the same mistake twice, call it a recipe innovation!
A few weeks ago, I made banana chocolate chip muffins. As I put them in the oven, I realized that I’d never put the sugar in (we didn’t have enough brown sugar and I was trying to decide what else to substitute, and ended up not using anything). They came out fine – nobody said a thing about them being different. I figured that between the super-ripe bananas and the chocolate chips, there must be enough sweetness.
Fast forward to November 1st and what happens? I do it again! I got the brown sugar out, but never actually opened the jar or put any in the mixing bowl. And the muffins were fine. I know that baking is a science and some subtle chemistry is out of whack without this ingredient, but if they get eaten without complaint, who am I to mess with success?
Without further ado, here’s my recipe:
Banana Chocolate Chip Muffins
adapted from Betty Crocker
1 cup mashed banana (2 to 3 medium bananas)
1/3 cup milk
1/3 cup vegetable oil – OR – 1/4 cup oil + 1/4 cup applesauce
3/4 cup white flour
3/4 cup whole wheat flour
1/2 cup wheat germ
1/3 cup brown sugar (skip it! nobody will notice if you leave it out!)
1 Tab baking powder
1 tsp salt
1/4 to 1/3 cup chocolate chips (mini work best, but standard will do!)
Heat oven to 400° F. Prepare 12 muffin cups. Beat egg, stir in milk, oil, and banana. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 cup full. Bake until golden brown, about 20 minutes.
Note: You can change ratio of wheat germ + wheat flour + white flour, but total should be 2 cups. This recipe easily doubles, and these freeze well.