Banana-ginger muffins recipe
(recipe makes 18 muffins)
Adapted from "A Homemade Life" by Molly Wizenberg.
6 Tablespoons unsalted butter, melted
2 cups unbleached all-purpose flour
3/4 c. sugar
3/4 tsp. baking soda
1/2 tsp. salt
1/4 c. crystallized ginger, finely chopped
2 large eggs
1 1/2 c. mashed bananas (3 large)
1/4 c. plain or vanilla yogurt (whole milk is best, I've used Danons low-fat vanilla and it worked)
1 tsp. vanilla
*up to 3/4 c. semi-sweet chocolate chips
Preheat oven to 400. Grease muffin tins.
In a large bowl, whisk the flour, sugar, baking soda and salt. Add the ginger.
In a smaller bowl, lightly beat the eggs. Add the mashed banana, melted butter, vanilla and yogurt and stir well.
Pour the wet ingredients into the dry. If your entire family likes chocolate chips in their muffins add now. If not, and only some of you wait on that. ;)
Stir the ingredients until combined. All flour needs to be mixed in, but do not over stir.
Scope into muffin tins. After I have made enough for the kids, I add some chocolate chips for Matheau and I. Crazy that our kids don't like chocolate in their muffins. Can't figure that one out.
Bake for 15 minutes. When touch, the muffin should bounce bake (like a cake would).