So sweet, more of a dessert than good afternoon snack for the kiddos, but I couldn't help but topping these bad boys with large doses of brown sugar and white sugar mixed. It bubbled and melted and turned the tops into little sugar houses that was so sweet and flaky you just couldn't stop gobbling them up! Here they are just out of the oven. What's missing is all the mini muffins that are already in our tummies! No just kidding, they are still in the oven baking. ;)
Orignial Recipe Click here
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup vegetable oil
- 1/2 cup plain yogurt
- 1 teaspoon vanilla extract (I left this out, I think I must have finished up our vanilla!)
- 1 cup mashed ripe bananas
- 3/4 cup semisweet chocolate chips (I'm sure I put more)
- Mix a 1/3 cup with 1/3 brown sugar 2/3 white sugar and use it to top the muffins.
Directions
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Cover tops of muffins with sugar mixture and check back to make sure they are still sugar covered before you toss them in the oven. I always put too little but this time it was PLENTY! Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
No comments:
Post a Comment