I really don’t have a whole lot to say about these muffins….aren’t you lucky. Except that this may have been one of the first recipes that I found on the internet….probably about 10-15 years ago. I used to go to the old news groups; rec. food.cooking, rec.food.baking, etc. These groups are still out there, at least they were about a year ago, but they don’t have as much activity as they used to, with the exception of all of the spam that is now posted.
I'm reminded of my mother, whenever I make these muffins…she loved them.
1 cup white sugar
½ cup vegetable oil
3 medium bananas, mashed
3 tablespoons sour cream
1 teaspoon baking soda
2 cups flour
½ cup chocolate chips
Preheat oven to 400°
Beat sugar and oil, add eggs, and then bananas; mix thoroughly. Dissolve soda in sour cream, and add to banana mixture. Sift in flour and stir gently until just blended. Add chocolate chips.
Add mixture to a greased muffin tin; fill each cup to the top. Bake for 20 to 25 minutes.
Makes 12 muffins
Michael took one look at these bananas and asked if I wanted him to run to the store and buy new....couldn't believe I wouldn't just throw these out. I told him that these are the best for banana bread and muffins. Why does he question what I do in the kitchen?
Mash bananas....I sometimes use a potato masher or imersion blender.
Whip eggs a little.
Mix sugar, oil and eggs
Add bananas and then sour cream mixture. Once again, I got carried away and didn't get a picture of the sour cream baking soda mixture.
Sift in flour and add chocolate chips.
Fill muffin tin. Since I use dark pans, I always lower the oven temperature by 25 degrees....so I baked the muffins at 375.
These were a little overbaked. I think Michael's oven bakes at a higher temperature than mine and I should have taken these out of the oven a few minutes earlier.
Even though the muffins were baked a little too long, they were still nice and moist. Michael was so anxious for these to be ready that he didn't even give them a chance to cool off before he grabbed one.