Ingredients
2 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup melted butter
1/2 cup GOLDEN BLOSSOM HONEY
1/4 cup milk
1 teaspoon vanilla
3-4 ripe bananas mashed (1 1/3 cups)
1 cup semisweet chocolate chips
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 375°. Spray a 2 1/2-inch diameter muffin pan with non-stick cooking spray.
Combine flour, baking powder, baking soda and salt in a large bowl. Make a well in the center.
In another bowl whisk together melted butter, honey, milk and vanilla. Add to flour mixture along with bananas and chocolate chips. Stir to just moistened. Do not over mix. Spoon batter into prepared muffin tins. Fill 3/4 full. Bake about 20 minutes or until muffins test done.
Remove muffins from pan, gently using a fork around the edges if necessary. Cool on a rack. Serve warm. Freeze extras. To reheat frozen muffins, wrap loosely in a paper towel and place in microwave for 30 seconds.
Yields: approx. 16 muffins
Combine flour, baking powder, baking soda and salt in a large bowl. Make a well in the center.
In another bowl whisk together melted butter, honey, milk and vanilla. Add to flour mixture along with bananas and chocolate chips. Stir to just moistened. Do not over mix. Spoon batter into prepared muffin tins. Fill 3/4 full. Bake about 20 minutes or until muffins test done.
Remove muffins from pan, gently using a fork around the edges if necessary. Cool on a rack. Serve warm. Freeze extras. To reheat frozen muffins, wrap loosely in a paper towel and place in microwave for 30 seconds.
Yields: approx. 16 muffins
