Those of you that follow our blog regularly may have noticed that my posting has been sporadic as of late, and often not even food focused. There is good reason for this: I am pregnant! Yay! Well, yay until I learn that I am one of those poor poor women that experiences terrible nausea through out the first trimester. I considered not sharing this, but as I am now on my way into what I hear is the blissful second trimester, I am feeling a bit desperate for empathy. I don't just want sympathy for the fact that food and beverages of all types tasted like metal to me, I want real understanding from people who love food and have been through a time when the greatest, simplest joy in life is taken away from you for months at a time. I feel like only other food bloggers will understand that I was driven to tears many times in sheer self pity over the fact that eating, my life passion, became a daily occurrence that was equivalent in joy to taking large disgusting tasting pills. Sob! It was the WORST! Okay, pity party over. I now have 10 pounds to make up ASAP for the sake of this baby, so bring on the carbs!
This is the banana chocolate chip muffin recipe I grew up with. I am not sure which cookbook my mom got it out of, but to me, this is what a banana chocolate chip muffin should taste like. Not too cakey, with a good balance of chocolate chips, and served warm from the oven with a pat of butter spread on its golden insides.
1 1/3 cup flour (I sometimes sub in some bran if I feel extra healthy)1/2 cup sugar
3 tsp. baking powder
1/2 tsp salt
1/2 cup chocolate chips
1/4 cup cooking oil
1/4 cup milk
3 medium mashed bananas
Preheat the oven to 400 F. Combine the first five ingredients (the dry ingredients) in a large bowl, and make a well in the middle. In a separate bowl, beat the eggs until frothy (really, get them frothy, it will keep them lighter in texture), and add the rest of the wet ingredients. Pour the wet mixture into the dry one and mix just until combined. Ladle into greased or lined muffin tins and bake for about 20 minutes or until nice and golden.
If I am freezing muffins, I will often make a double batch, but they are so good straight from the oven that it is worth making a fresh batch for a brunch or snack when you have the time.