Oat Peach-Nectarine Muffins and Chipotle Marinated Pork with Fruit Salsa

I had some time to bake, and since we had a few leftover frozen peaches and some ripe nectarines, I wanted to make some muffins. I found this recipe, and improvised a little. They turned out ok, not quite as flavorful as I had hoped. Maybe if the fruit had macerated in some sugar for a bit, then added to the batter it would have been better.

Rosemary Rolls, Caesar Salad, and Steak with Peppercorn Sauce

This was another Pioneer Woman meal, and it turned out wonderful! The meal consisted of Rosemary Rolls, Caesar Salad with homemade dressing and croutons, and Steak with Peppercorn Sauce. The rolls were just made with frozen rolls, I did not make them from scratch! I did discover my local megamart has a ton of stuff in their bulk bins, including spices. I noticed they have vanilla beans, for very cheap and peppercorns. It was nice to just get the couple tablespoons I need for the steak sauce, and not have to buy a whole jar for $5 or $10 or whatever it would come out to. You do need to start this meal a little ahead of time, because the frozen rolls need time to thaw and rise for a couple of hours. Overall, this meal was delicious, and I went back for seconds!

Rosemary Rolls
Here's the recipe adapted from Pioneer Woman

Ingredients:

• 15 frozen, unbaked, un-risen dinner rolls (I only managed 11 in the skillet)
• Melted butter
• Coarsely chopped fresh rosemary
• Coarse sea salt
• 
  
• Directions:

1. Place the dinner rolls in a large lightly buttered skillet, allowing some space between the rolls. Cover with a dish towel or cloth napkin and set aside in a warm place to rise for at least 2 to 3 hours (I just preheat the oven, and let them sit on the back of the top of the oven).

2. When risen, the rolls should be poufy and soft. Brush melted butter onto the rolls. Then sprinkle the rolls with chopped rosemary. Finally, sprinkle with sea salt.

3. Bake (as instructions on the packet - usually 400 degrees F) for 15 to 20 minutes. Don't be alarmed if you pull them out of the oven and they've risen way over the surface of the pan. Within a minute or two, they'll calm right down.

Caesar Salad
Here's the recipe adapted from Pioneer Woman

Ingredients:

Salad Dressing:

• 4 whole anchovy fillets
• 2 tablespoons (and up to 3 tablespoons) Dijon mustard
• 1 tablespoon balsamic or red wine vinegar (balsamic makes it nice and rich)
• 1 teaspoon Worcestershire sauce
• 2 cloves fresh garlic, peeled
• 1/2 whole lemon, juiced
• 1/2 cup olive oil
• 1/4 cup freshly grated Parmesan
• 1 dash salt
• Freshly ground black pepper
• Croutons:
• 1/2 loaf crusty French bread
• 1/4 cup olive oil
• 2 cloves fresh garlic, peeled
• Salt
• Salad:
• Hearts of romaine lettuce
• Fresh Parmesan wedge

Directions:

1. For the dressing: Place the anchovies into a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire, garlic and lemon juice. Pulse the processor or blend on low speed for several seconds. Scrape down the sides.

2. With the food processor or blender on, drizzle the olive oil into the mixture in a small stream. Scrape down the sides. Add the Parmesan, salt and a generous grind of black pepper. Pulse the whole thing together and mix until thoroughly combined. Refrigerate the dressing for a few hours (it just gets better!) before using it on the salad.

3. For the croutons: Slice the bread into thick slices and cut them into 1-inch cubes. Throw them onto a baking sheet.

4. Heat the olive oil in a small saucepan or skillet over low heat.

5. Crush-but don't chop-the garlic and add them to the oil. Use a spoon to move the garlic around in the pan. After 3 to 5 minutes, turn off the heat and remove the garlic from the pan.

6. Slowly drizzle the olive oil over the bread cubes. Mix together with your hands, and then sprinkle lightly with salt. Toss and cook in the pan until golden brown and crisp. (Add a little butter for more flavor!)

7. For the salad: Wash and dry the hearts of romaine lettuce. Leave them whole. Use a vegetable peeler and shave off large, thin slices of Parmesan.

8. Drizzle about half of the dressing over the top of the hearts. Throw in a good handful of the Parmesan shavings. Give it a good initial toss, just so you can evaluate how much more dressing you need.

9. Add more dressing and Parmesan to taste. Add the cooled croutons. Toss gently.

Steak with Peppercorn SauceHere's the recipe adapted from Pioneer Woman

Ingredients:
Steaks:
4 whole beef fillets or other good steaks
Lemon pepper

• Seasoned salt
• Freshly ground black pepper
• Melted butter
• Sauce:
• 2 to 3 tablespoons tri-color peppercorns, crushed
• 2 tablespoons butter
• 1/2 beef bouillon cube
• 2 to 3 tablespoons Dijon mustard
• 1/2 cup brandy
• 3/4 to 1 cup heavy cream (can substitute half-and-half for some of the cream)

Directions:

1. For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground black pepper. Grill for 2 to 3 minutes per side over high heat, and then a further 3 to 5 minutes over lower heat. Brush with melted butter as they cook.

2. Meanwhile, make the sauce: Start by crushing the peppercorns with a rolling pin in a zip-top bag and set them aside.

3. Next, heat a heavy ovenproof skillet over medium-high heat and melt the butter. Crumble in the beef bouillon cube. Whisk to combine. Then add the Dijon mustard to the skillet and whisk it around a bit. Pour in the brandy. Whisk the Dijon and brandy together until combined, and then let it bubble for about 45 seconds or so. Then pour in the heavy cream and the crushed peppercorns. Whisk it all together, allowing it to bubble for a few minutes to thicken. Spoon it over the grilled steaks.

Drewski's Food Truck and Ettore's European Bakery

B came to my house today, and since we have been on a food truck hunt/binge, we sought out the Drewski Hot Rod Kitchen Truck by my house. They serve sandwiches, and some delicious tater tots! It was raining and cold, so we ate in my car. As usual, we both ordered different items, and then shared. Here's a look at the truck...

I ordered the Mustang: Korean Braised Beef, House-Made Kimchi, Shredded Daikon, Sriracha-Wasabi Aioli, Aged Harvarti and Swiss Grilled on French. I also ordered their famous tots, with rosemary and garlic. Mine was quite good! I was kind of picking out some of the kimchi, but it had some interesting flavors including the sauce.

B ordered the Hemi: Slow Roasted Carolina Pulled Pork, Mac 'n Cheese, Grilled Onions, Cheddar Cheese, Grilled on Sliced French. His was very good, so good he didn't want to give up half when it was time for our usual trade! But it was so much food I managed to snag a couple bites, before I was too full.

We decided to head over to Ettore's Bakery, which is a favorite of mine. I discovered it several years ago, and have had some of their cakes as my birthday cake. They serve breakfast and lunch, but also have their bakery with cake by the slice, and other tasty goodies. We were still too full from lunch, but we decided to take a few slices of cake back to my house for later.

The first slice I knew I had to get was the Princess Torte. It was something I ordered the first time I came here, and knew I had to get it again, since it had been a while since I've been there. It is kind of a drive for me, about 30 minutes away. Anyways here is the description of this cake: A three layer vanilla sponge cake filled with raspberry preserves and pastry cream. Iced with whipped cream and covered with smooth marzipan in your choice of pink, green or almond colors. Yeah, it's super good! It's really light, and I love raspberry anything pretty much. 

The other slice I ordered was the Napolean. I don't remember ever having this before, and it turned out to be not as good as the Princess Torte. The Napolean consists of three layers of flaky puff pastry, rich pastry cream and fresh strawberries, topped with shaved chocolate. The puff pastry was too hard to cut through and had little flavor. It looked pretty, but I know for next time not to order this again.

B loves chocolate, and could eat the richest slice of chocolate cake everyday, and still love it. So of course, he ordered a slice of the Truffle Cake, which was made with three layers of dense sour cream chocolate cake, filled with chocolate ganache and topped in rich handmade chocolate truffles. I didn't really like his, but he seemed to enjoy it.

We had a great time, and I can't wait to try some of the other food trucks in my area. There are only a few of them, but I hear good things! Look for some of those in the future!

La Bou

I love this little restaurant! La Bou is a small chain in the Sacramento area that serves sandwiches, soup, fresh baked french bread, baked goods, and salads. They're only open until about 4PM, so it's mostly breakfast and lunch. My favorite thing to order is a half sandwich, half salad combo, with a BLT on the baguette, and the Chinese Chicken Salad. I also usually order half a baguette, sliced, with a large dill sauce. Let me tell you a bit more about this wonderful place to eat.


Their baguettes are amazing! I always get a bunch of it to go, because it's so cheap and a great tasty snack. The dill sauce is a must-get. You dip the slices of bread in the dill sauce, faint, rinse and repeat. I love getting the sandwich on this bread as well, and sometimes in a moment of pure sin, I dip my BLT sandwich into the dill sauce. Their BLT is simple, but heavenly on this bread. I usually season it with some salt and pepper, but otherwise it's perfect.


The Chinese Chicken Salad is amazing as well. It comes with peanuts and this wonderful dressing that is the kind of dressing you want on every asian salad. It also makes me feel a little healthier, even after scarfing down half a baguette without hesitation.


I don't order much else, but from what I hear, pretty much everything on their menu is delicious. Their soups are wonderful looking, and perhaps when it gets colder, I'll try some of those. If you order a combo, it comes with 2 slices of baguette, so you have those to dip in the soup or in the dill sauce.


If you get a chance to go here, go as soon as possible! If you need a quick, cheap snack, just order half or a full baguette sliced, with a large dill sauce; you won't regret it, I promise.

BLT on baguette, with more bread and dill sauce

Chinese Chicken Salad

The Chewy; or the best freaking Chocolate Chip Cookies!

I have searched and searched for a good chocolate chip cookie recipe, but I knew that my favorite Food Network star, Alton Brown, would come through with the best recipe. I love my chocolate chip cookies on the chewy, to raw side of the cooked spectrum. So I tried these earlier this year, and they are my favorite. Chewy, extremely chocolatey and delicious! If you like this kind of cookie, these are great. If you like them a little crispier, this recipe is still perfect, just cook them a little longer. 

This recipe will only be as delicious if you follow it exactly! Any substitutions could result in sub par cookies. And who wants that?

Here's the recipe adapted from Alton Brown.

Prep Time: 20 min | Cooking Time: 15 min | Difficulty: Easy | Serves: ~2 dozen cookies

Ingredients:

2 Sticks Unsalted Butter
2 ¼ cups Bread Flour (the kind of flour is important! Bread flour helps make these chewier)
1 tsp Kosher Salt
1 tsp Baking Soda
¼ cup Sugar
1 ¼ cups Brown Sugar
1 Egg
1 Egg Yolk
2 Tbsp Milk
1 ½ tsp Vanilla Extract
2 cups Semisweet Chocolate Chips (I like to splurge and use Ghirardelli chocolate chips, but you can use the cheap stuff too. It just won't be as good. Also semi-sweet is important! I've used milk chocolate and they just weren't as good.)
Hardware:
Ice Cream Scooper
Parchment Paper
Baking Sheets
Mixer

Directions:

1. Heat oven to 375 degrees F.

2. Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

3. Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

4. Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

*Note: I've found that lowering the heat on the oven to 365, results in less over cooked cookies. I usually cook mine at 365 for the same amount of time. The chilling of the dough is important, if you skip this the cookies will become very flat, and too crispy for my liking. I also like to only cook what I'm going to eat, and store the dough in the fridge for freshly baked cookies whenever I want! : )

Petits Pain au Chocolat

These turned out really good! They were so simple to make too! Have to tell you though that they are really small, and you will eat too many of them! If you are making more than you can eat, you should make them and then only bake what you will eat. Throw the rest in the fridge and bake them off as you need them.

Here's the recipe adapted from Dana Treat.

Prep Time: 30 min | Cooking Time: 15 min | Difficulty: Easy | Serves: 12 pieces

Ingredients:

1 Sheets Frozen Puff Pastry (Half 17.3-Ounce Package, thawed), cut into 12 squares
1 large Egg Beaten To Blend With 1 Tablespoon Water (For Glaze)
2 3.5-ounce Bars Imported Bittersweet Chocolate, each cut into six 2×¾-inch pieces
Sugar

Directions:

1. Line baking sheet with parchment paper. Brush the top of each puff pastry square with egg glaze. Place 1 chocolate piece on edge of 1 pastry square. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate. Place pastry rolls on baking sheet, seam side down. (Can be made 1 day ahead. Cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining glaze.)

2. Preheat oven to 400°F. Brush tops of pastry rolls with remaining egg glaze. Sprinkle lightly with sugar. Bake until pastries are golden brown, about 15 minutes. Serve warm or at room temperature.

Apricot Oat Bars

My mom left me this recipe to make, and tonight I finally got around to it. And I'm so glad that I did, because these turned out delicious! I love desserts with rolled oats, like my cobbler recipe I have that I need to make again so I can post it. These bars are not too sweet, but chewy and fruity! They would definitely make the best unhealthy granola-type bars to take hiking or camping! Or really just an awesome portable dessert.

Crust, then apricot filling

Bars right out of the oven

Bars about to be eaten! They would go great with ice cream too, but I just had a big glass of milk.

Here's the recipe adapted from Giada at Home.


Prep Time: 20 min | Cooking Time: 30-35 min | Difficulty: Easy | Serves: 24 Bars


Ingredients:
Vegetable Oil Cooking Spray
Filling:
1 (13-ounce) Jar Apricot Jam Or Preserves (About 1 ¼ Cups)
8 Dried Apricots, chopped into ¼-inch pieces (about ⅓ cup)
Crust:
1 ¾ cups All-Purpose Flour
1 Packed Cup Light Brown Sugar
1 tsp Ground Cinnamon (we have this mixture of cinnamon and sugar, I used 2 tsp of this mixture)
¾ tsp Fine Sea Salt
¾ tsp Baking Soda
1 ¾ cups Old-Fashioned Oats
1 cup (4 ounces) Coarsely Chopped Walnuts
1 cup (2 sticks) Unsalted Butter, melted (all we had was 1 unsalted stick of butter and 1 salted, so I used less salt then it calls for)
1 Egg, at room temperature, beaten
1 tsp Pure Vanilla Extract


Directions:
1. Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom and sides of the pan with parchment paper. Spray the parchment paper with vegetable oil cooking spray and set aside.


2. Filling: In a small bowl, mix together the jam and the apricots. Set aside.


3. Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated.


4. Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a ½-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.

Almost Famous Soft Pretzels

I have been wanting to make soft pretzels since forever, and finally did so the other day. I also made a jalapeño cheese sauce to go with it. The cheese sauce didn't turn out quite right, it was too stringy, but it was also pretty good. I'm a big fan of those nacho cheese-like spicy dips that you can get with the pretzels at the mall, and so I'll have to come up with a way to make that at home to go with these pretzels. But, the pretzels themselves turned out amazing! They were almost like homemade rolls, since they didn't really hold their pretzel shape in the oven. I would make one, set it down on the rack and go to make another, and the one I had made previously was still rising from the yeast. 

Dough before the rise

Dough after the rise!

Here's the recipe adapted from Food Network.


Prep Time: 1 hour and 30 min | Cooking Time: 30 min | Difficulty: Easy | Serves: 6 pretzels


Ingredients:
1 cup Milk
1 Package Active Dry Yeast
3 Tbsp Packed Light Brown Sugar
2 ¼ cups All-Purpose Flour, plus more for kneading
5 Tbsp Unsalted Butter, plus more for greasing
1 tsp Fine Salt
⅓ cup Baking Soda
2 Tbsp Coarse Salt


Directions:
1. Make the pretzels: Warm the milk in a saucepan until it's about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1 ¼ cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.


2. Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.) Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.


3. Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.


4. Melt the other 3 Tbsp. of butter, and drizzle over the pretzels, after they come out of the oven. 

Icing on the Cupcake - a review

I had no idea this shop was in Folsom until I stumbled upon it the other day with my boyfriend. We had just left Buffalo Wild Wings and noticed this new cupcake shop. We stopped in to Icing on the Cupcake to check out how they tasted. They have the regular flavors, chocolate and vanilla, and they also have some flavors that are only available some days of the week. This is pretty much how most cupcake shops do it. I admit they don't have many exciting flavors that I've never seen, but the ones they make are quite tasty. B and I tried their Vanilla/Chocolate cupcake, which was vanilla cake with chocolate frosting. The cake part is made with real vanilla beans and they top it with little sprinkles.

I went back today, because they had the Raspberry Bliss flavor today. I got that, a lemon, strawberry, snicker doodle, vanilla/chocolate, and chocolate peanut butter. Unfortunately, I dug into the raspberry before taking a picture, as I'm known to do. But it was a vanilla cake, filled with raspberry jam, and topped with a vanilla buttercream and a drizzle of raspberry sauce. I loved this one! But I took pictures of all the other flavors I bought. I'm definitely going back to try more flavors at Icing on the Cupcake! 

Strawberry

Lemon

Snickerdoodle

Eventually, I'm going to start experimenting with cupcake flavors, I want to make some sweet and savory cupcakes, all in one. Something like fruit and cheese combined. I'll have those for you when I come up with something tasty!

Mediterranean Dinner

I kind of went all out tonight, I made 3 dishes, a sauce and some muffins tonight. Started cooking around 2PM and dinner was ready at 6PM. It was fun, and delicious! I definitely added my own spin to this dinner, I think I changed at least one thing about every recipe. I got almost all of these recipes from the FoodNetwork show, 5 Ingredient fix, so naturally I added a few ingredients! We had many of the ingredients for these recipes, so if you don't have everything exactly, improvise! It will be just as good if you have to sub fresh herbs with dried, etc. Well, I mean it would be better with fresh herbs, but it won't taste disgusting without them! So without further ado...

Tzatziki Sauce for the Lamb Sandwiches 

Fresh Cucumber Salad

Toasted Israeli Couscous

Lamb Sandwich (they were basically gyros, just with lamb patties)

Banana Chocolate Chip Muffins

Tzatziki Sauce

Here's the recipe adapted from Ina Garten.

Prep Time: 20 min | Difficulty: Easy | Serves: 8

Ingredients:

2 (7-ounce) Containers Greek Yogurt (Recommended: Fage Total)
1/2 English Cucumber
¼ cup Sour Cream
2 Tbsp Freshly Squeezed Lemon Juice
1 Tbsp White Wine Vinegar
1 Tbsp Minced Fresh Dill (I used about a Tbsp of dried dill, mostly because I had decided to make this at the last minute, and thus had everything but the fresh dill)
1 ½ tsp Minced Garlic
2 tsp Kosher Salt
½ tsp Freshly Ground Black Pepper

Directions:

1. Place the yogurt in a medium bowl. Grate the cucumber on a box grater and squeeze the grated cucumber in a paper towel with your hand to remove some of the liquid. Add it to the yogurt along with the sour cream, lemon juice, vinegar, dill, garlic, salt and pepper and stir. Refrigerate until serving time.

Fresh Cucumber Salad

Here's the recipe adapted from Claire Robinson.

Prep Time: 15 min | Difficulty: Easy | Serves: 4

Ingredients:

1 English Cucumber, peeled and diced
1 cup (¼ whole) Honeydew, finely diced
Kosher Salt
1 cup Greek Yogurt
¼ Red Onion, thinly sliced
1 Jalapeno, seeded and finely minced

Directions:

1. Put the cucumbers and honeydew in a fine mesh sieve set over a bowl. Sprinkle with a pinch of salt and allow it to sit for 5 minutes. Press out as much liquid as possible. Toss the cucumber and melon with the yogurt, onion and pepper in a serving bowl. Cover and chill in the refrigerator at least 1 hour or until ready to enjoy.

Toasted Israeli Couscous

Here's the recipe adapted from Claire Robinson.

Prep Time: 15 min | Cooking Time: 20 min | Difficulty: Easy | Serves: 4

Ingredients:

2 Tbsp Lemon-Flavored Olive Oil, plus more as needed
2 cups Israeli Couscous (Make sure it is Israeli couscous, it's slightly larger than regular couscous)
¼ cup Shelled Unsalted Roasted Pistachios,coarsely chopped
2 ¼ cups Hot Water
Kosher Salt And Freshly Cracked Black Pepper
6 Dried Turkish Apricots, chopped
1/8 cup of Golden Raisins

2 Scallions, sliced

Directions:

1. Heat the oil in a saucepan over medium heat. Add the couscous and pistachios and cook, stirring, until toasted and light golden brown, about 7 minutes. Add the water, season with salt and pepper, to taste, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes.

2. Remove the lid, stir in the apricots, raisins and scallions, taste, and adjust the seasoning. Transfer the couscous to a serving bowl and serve warm with a little more lemon oil drizzled over the top, if desired.

Lamb Sandwich

Here's the recipe adapted from Claire Robinson.

Prep Time: 15 min | Cooking Time: 20 min | Difficulty: Easy | Serves: 4

Ingredients:

1 ¼ pounds Ground Lamb
3 Garlic Cloves, minced
Kosher Salt And Freshly Cracked Black Pepper
4 Pita Or Flatbreads, preferably Greek style
Tzatziki sauce for topping

Red onion for topping

Tomatoes for topping

Directions:

1. In a large bowl, combine the ground lamb with the garlic and season with salt and pepper, to taste. Divide the lamb into 12 small balls and form them into patties. Cook the patties on a hot nonstick grill pan over medium heat for about 3 to 4 minutes per side. (The meat will release from the pan when ready.)

2. Put the 3 lamb patties in the middle of each flatbread and top with 2 tablespoons tzatziki sauce, red onion and tomatoes. Enjoy!

Banana Chocolate Chip Muffins

Here's the recipe adapted from Grace's Sweet Life blog.

Prep Time: 15 min | Cooking Time: 30 min | Difficulty: Easy | Yield: 12 muffins

Ingredients:

1½ cups Plain All-Purpose Flour
⅔ cups Caster (Super Fine Granules) Sugar (or plain sugar run through the food processor for a minute)
1 ½ tsp Baking Powder
½ tsp Baking Soda
¼ tsp Salt
8 ounces (1 cup) Mashed Ripe Bananas (About 2 Large)
1 large Egg
½ cup Unsalted Butter, melted
¼ cup Whole Milk
1 tsp Vanilla
¾ cup Semisweet Chocolate Chips

Directions:

1. Preheat oven to 180° C (350° F). Line a standard muffin tin with paper liners.

2. In a large-sized bowl whisk together the flour, sugar, baking powder, baking soda and salt.

3. In a medium-sized bowl mix together the mashed bananas, egg, melted butter, milk and vanilla.

4. Add the banana mixture to the flour mixture and stir to just combine (do not over mix).

5. Add the chocolate chips and stir to just combine.

6. Divide batter evenly among prepared muffin cups, filling three-quarters full.

7. Bake, rotating tin halfway through baking time, until tops are pale golden and a tester inserted in the centre of one muffin comes out with some melted chocolate attached but no crumbs, about 32 minutes.

8. Transfer baking tin to wire rack to cool for a five minutes. Turn muffins on their sides in their cups and cool completely.