My mum used to make these often when I was growing up. I will always remember taking them to school in Kindergarten and having this one boy (Ryan?) asking to trade some of his lunch for my muffin. Hands off, boy! These are some good muffins!
Last year, in Switzerland, jonesing for some muffins, I made these. Several times. Because they never stayed around long.
From my mother's Betty Crocker cookbook.
1 1/3 C flour (I used whole wheat, but my mum always made white. I think both are tasty)
1/4 C sugar
1 1/2 t baking powder
1 well-beated egg
3/4 C milk
1/3 C cooking oil (I used melted margerine since I didn't have neutral oil)
1 tsp lemon zest
1 C blueberries (fresh or thawed)
Stir together first 3 ingredients and 3/4 t salt; make well in centre.
Combine egg, milk and oil; add all at once to dry mixture. Add in lemon zest and blueberries.
Stir just till moistened.
Fill well-greased muffin tins 2/3 full.
Bake at 400 F for 20-25 minutes.
Once muffins are baked and still slightly warm, dip tops in melted butter (we used margerine) and then in sugar. **
** I suppose you could skip the butter and sugar top, but really, why would you? I like to cut back on fat and sugar just as much as the next girl, but I think you should endulge here.
Recipe from muffin-paradies.de
(loosely translated by me)
100 g chocolate
60 g butter
120 g sugar
2 T milk
220 g flour (I use whole wheat)
2 t baking powder
1 pinch salt
Preheat oven to 180 Celsius and grease (or spray) muffin tins.
Mash peeled bananas in a bowl. Cut up chocolate (Europeans don't typically have chocolate chips, but you would obviously use them here. Unless cutting up chocolate is your thang)
Mix butter, bananas, milk and sugar well.
Add flour, baking powder, salt and chocolate and mix only until moistened.
Fill muffin tins and bake for about 20 minutes.