You see, I got this recipe, they say it’s from Martha Stewart. Who’s that? Some big shot, I reckon. But hey, her banana chocolate chip muffins, they sound pretty darn good. Ain’t nothin’ better than banana and chocolate, right?
So, you wanna make these Martha Stewart banana chocolate chip muffins, huh? Well, first you gotta get your stuff. Flour, sugar, that kinda thing. Oh, and them bananas, gotta have them bananas. Make sure they’re all ripe and spotty, like a old man’s face. That’s when they’re good for bakin’. And chocolate chips, don’t forget them chocolate chips! Kids love ’em, heck, even I love them.
Gettin’ Your Stuff Ready
- Flour, that white stuff.
- Sugar, the sweet stuff, you know.
- Bakin’ soda, makes ’em rise up nice.
- Salt, just a pinch.
- Eggs, fresh from the coop if you got ’em.
- Butter, gotta have that buttery taste.
- Them ripe bananas, all mashed up.
- Chocolate chips, lots of ’em!
Now, you gotta mix the dry stuff first. Flour, sugar, bakin’ soda, salt, just throw it all in a big bowl. Like you’re feedin’ the hogs, but with flour instead of slop. And then, you mix the wet stuff. Eggs, melted butter, them mashed bananas, all go in another bowl. Stir it up real good, like you’re churnin’ butter. Or better yet, ask your children to stir it up. Kids like helping.
Then, you pour the wet stuff into the dry stuff. Don’t go dumpin’ it all at once, do it slow, like pourin’ syrup on your pancakes. And don’t mix it too much, just enough so it’s all mixed together. If you mix it too much, them muffins gonna be tough, like eatin’ shoe leather.
Now, here comes the good part. Throw in them chocolate chips! Don’t be stingy with ’em. More the merrier, I always say. Fold ’em in, like you’re tuckin’ your grandkids into bed. These are banana chocolate chip muffins, ain’t they?
Time to Bake!
Get your muffin pan, the one with all them little cups. Grease ’em up good, so them muffins don’t stick. Or use them paper liners, if you’re fancy. Then, scoop that batter into them cups. Fill ’em up almost to the top. You want big, fluffy muffins, not them skimpy little things.
Stick ’em in the oven. Now, every oven’s different, like people. Some are hot, some are not. But around 350 degrees, that’s usually a good temperature. Bake ’em for maybe 20 minutes, maybe more. Just keep an eye on ’em. When they’re all golden brown on top, and you stick a toothpick in and it comes out clean, they’re done.
Let them muffins cool off a bit before you try to eat ’em. I know, it’s hard to wait. They smell so good, like a Sunday mornin’. These are the best banana muffins you’ve ever had, better than them store-bought ones, that’s for sure. And with them chocolate chips in there? Oh boy, you’re in for a treat.
You can eat them chocolate chip muffins for breakfast, or for a snack, or anytime you want. They’re good warm, they’re good cold. Heck, they’re good any way you eat ’em. My grandkids, they like to take them to school in their lunchboxes. They are good for breakfast, too.
And you know what? These muffins, they freeze good, too. Just wrap ’em up tight, and stick ’em in the freezer. Then, when you want one, just take it out and let it thaw. Or, if you’re impatient like me, pop it in the microwave for a little bit. They will last for a week, if you keep them in a safe place.
Why These Muffins Are the Best
- They got bananas, good for you, I hear.
- They got chocolate, even better for you, I think.
- They’re easy to make, even for an old lady like me.
- They’re tasty as all get out.
- Kids love them, grown-ups love them, what’s not to love?
So, there you have it. Martha Stewart’s banana chocolate chip muffins. Give ’em a try. You won’t be sorry. And tell your friends about ’em. Spread the word, like spreadin’ manure on the garden. These muffins are too good to keep to yourself.
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