Banana Chocolate Chip Mini-Muffins
1 1/2 cups all-purpose flour
2/3 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 cup mashed very ripe banana (about 3 medium bananas)
1 large egg
1/4 cup butter, melted
1/4 cup sour cream
2 tsp vanilla extract
1/4 cup milk
1/2 cup mini semisweet chocolate chips
In a medium sized bowl, combine flour, sugar, baking powder, and salt and stir with a wire whisk to mix.
In a mixing bowl, combine the mashed bananas, egg, melted butter, sour cream, vanilla extract, and milk. Beat on medium until well-blended (I use my hand mixer.) Reduce speed to low and blend in the dry ingredients just until moist. Do not overmix. Stir in the mini chocolate chips.
Spray a mini muffin pan with cooking spray. Fill each cup about 3/4 full with batter. Bake in a preheated 350 F oven for 20 minutes. Transfer muffins to a wire rack to cool. Makes 36 mini muffins.
Bar Cookies (adapted from the Toll House recipe)
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 t vanilla extract
12 oz bag baking chips of your choice
In a small bowl, combine flour, baking soda, and salt. In a large bowl combine butter, sugar, brown sugar, and vanilla extract and beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in the baking chips. Spread into a greased pan (I use 15x10x1. Something smaller and deeper may need to bake longer) and bake at 375 F for 20-25 minutes.