Today was supposed to be a rest day. I hadn't planned to bake or make anything special. My husband had instructions to grill and I was on vegetable duty for dinner. Add to that it is Monday and there is general chaos in my house and I was resigned to knit, nap and keep my feet up. (Pregnancy swelling is no fun!)
Then the news filtered through about the Boston Marathon and I held my breath. Anyone else feel this way since 9/11 and all the other horrible school shootings recently? My heart broke for those in Boston, and for those waiting to hear from loved ones in the area. It was a rough day for everyone around the country.
Today also happens to be The Secret Recipe Club reveal day. Something fun bloggers participating look forward to every month. My friend Maria over at Close to Home ended up being an orphaned blog this month. As small of thing as it is, I wanted to help out and blog it forward by highlighting one of her recipes. I first landed on her daughter, Caitlin's recipe for Banana Chocolate Chip Muffins and thought they would be perfect for today. Something a little sweet, something to highlight both Maria and Caitlin's work as well as a fresh baked good I could share today. I think everyone is in need of a little smile. So whether you open the door for someone today, share a compliment, or a muffin, do something good for others and pass it forward.
I took a few liberties with the recipe, added some lemon zest and buttermilk since it was on hand. I am a little weird like that. I wish I had mini chocolate chips on hand for these, but ended up just using the regular morsels due to time constraints.
Banana Chocolate Chip Muffins
adapted from Close to Home
You Will Need:
- 1 1/2 c. all-purpose flour
- 1/2 c. sugar
- 1 1/2 tsp. baking powder
- 1 tsp. cinnamon
- 1 c. ripe bananas, mashed (about 2)
- 1/2 c. unsalted butter, melted
- 1/4 c. buttermilk
- 1/2 lemon, zested
- 3/4 c. semi-sweet chocolate chips
Preheat the oven to 350 degrees.
Line a 12 muffin sheet with cupcake liners. Set aside.
In a medium bowl, sift together the dry ingredients. In another medium bowl combine the wet ingredients and then stir into the dry until all is moistened. Stir in the chocolate chips.
Divide the batter among prepared muffin cups, filling each 2/3 full.
Bake muffins for 30-35 minutes, until a toothpick comes out clean. Cool on a wire rack and enjoy. I like mine a little warm so the chocolate is still gooey.
Now, check out all the other SRC fun this week and be sure to check out Amanda's post on her blog Dancing Veggies where she also highlighted one of Maria's recipes.