As I’ve said before, I make muffins about once a week. We try to only eat one a day so the batch lasts the work week, but sometimes that doesn’t happen. Like these delectable treats. I ate three in one day! These muffins are now among my favorites – I just couldn’t resist their soft sweet-tartness with a surprise chocolate bite! (And, if you haven’t figured it out by now, I LOVE cranberries almost as much as I love cherries).
Preheat oven to 350 degrees.
Cream together:
- 1/3 cup vegetable shortening
- 2/3 cup sugar
- 1/2 teaspoon vanilla
Then add and mix until light and fluffy:
- 1 egg
- 2 egg whites
- 2-3 mushed ripe bananas
Sift together:
- 1.75 cups flour
- 2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Blend until just mixed, then add
- 1 heaping cup of cut up cranberries
- 1/2 cup chocolate chips (or more, depending on your mood)
Bake for 15-20 minutes, depending on how heaping they are. This can also be done in a bread loaf, and that bakes for 1 hour. Remember, if using glass (Pyrex), turn temp down 25 degrees and bake 15 extra minutes to prevent uneven burning along the edge of the pan.
1 Comment
December 22, 2007 at 4:47 pm
[...] chocolate chip muffins (Britta) December 22, 2007, 10:26 pm Filed under: breakfast I posted these on my blog, with [...]