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Banana Chocolate Chip Muffins

  • Makes: about 3 ½ dozen muffins  
  • Preparation Time: 20 minutes plus baking time 

Ingredients

Dry Ingredients

2 ½ cups625 ml Robin Hood® All Purpose Flour

2 ½ tsp12 ml baking powder

1 tsp5 ml baking soda

¾ tsp4 ml salt

⅛ tsp1 ml ground nutmeg

Wet Batter Ingredients

2 cups500 ml mashed or pureed very ripe bananas

1 can300 ml Eagle Brand® Regular or Low Fat Sweetened Condensed Milk

½ cup125 ml granulated sugar

¼ cup50 ml packed brown sugar

4 eggs

1 cup250 ml Crisco® Canola or Vegetable Oil

1 tsp5 ml vanilla extract

Additions

2 cups500 ml chocolate chips

Directions

  1 Sift all dry ingredients together.

  2 With electric mixer on medium speed beat banana and sweetened condensed milk together until smooth. Add remaining wet batter ingredients in order, beating well after each addition.

  3 With mixer on low speed, gradually add dry ingredients into wet batter ingredients, mixing just until mixed.

  4 Stir in chocolate chips.

  5 Fill non-stick or paper lined muffin cups almost to the top and bake until center of muffins bounce back when lightly touched, about 15 minutes. Turn muffins out onto wire rack to cool.

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