The kids went back to school this week and since the youngest isn’t going to after-care this year, I realized an hour before school got out that I maybe should think about having something in the house for after school snack. That’s not something I’ve had to think about before. It was kind of a special day – first day of grade school for one kid and the first day of high school for the other – so I decided something properly celebratory was in order. That means chocolate!
Using my trusty muffin formula, I gathered the ingredients. Wheat flour, honey, egg, milk, yogurt, canola oil, banana, baking powder, salt, and chopped dark chocolate:
Using the formula, I mixed two cups flour, 1 tbsp baking powder, 1/2 tsp salt, 1/3 cup oil, 1 egg, almost 1 cup milk, a few tbsp of yogurt, some honey, banana, and the chopped chocolate.
I just used one bowl and stirred it all together with a fork. I’ve made muffins on the fly so many times that I can pretty much feel when the batter is too thick or too thin. This is what “spoonable short of pourable” looks like on the fork:
Thanks to Pinterest, I recently learned that if you preheat your oven to 425 then turn it down to 400 when you put the muffins in, they will rise up high and nice like muffins on TV instead of baking through but coming out flat without that perfect crown on top. I’ll be damned if it didn’t work! They took about 20 minutes to bake and I had them on the counter cooling when I went to pick up the boys.
The boys were surprised but pleased. I think the little one ate three muffins. Chocolate muffins aren’t on regular rotation here and that little guy, like his mom, has a weakness for dark chocolate. I let him have his fill.
PS – I have to confess now that the banana pictured above is not the banana that made it into the muffins. Everyone knows that really ripe bananas make the best quick bread but I stow my overripe bananas in the freezer which makes the skins turn nearly black. These bananas are somewhat less than photogenic. But I felt bad about using a banana body double. So credit where it’s due, here is the real banana, sad and blackened but perfect for muffins: