Friday, August 8, 2014

Banana Chocolate Chip Muffins and my review of Silicone Baking Cups from The New York Baking Company

What do you do with Ripe Bananas....you make muffins!







































I still don't like bananas and I don't expect that to change anytime soon.  Zack and Noble love them though and we just about always have some on hand.  Unfortunately or fortunately(depending on how you see it), we had too many bananas last week and a few went uneaten and were very very ripe.  This meant they needed to go into muffins!

Not long ago I was asked to review the Silicone Baking Cups from The New York Baking Company. I don't typically do product reviews, but they had such high ratings on Amazon I thought I would give them a try.  Well they definitely lived up to the hype!  First I must tell you that I love the colors.  They are super bright which I love.  The muffins baked evenly and popped right out of the cup without sticking at all.  I wish I would have taken a picture for you, but I forgot to take one before they were all eaten.  I washed the cups in the dishwasher before and after I used them and they held their shape perfectly and look as if they have never been used.  I think they are perfect for muffins and will be using them again and again.

As for the muffins, I was told they were moist and delicious.  Every last one was eaten so they must have been pretty good :)

Banana Chocolate Chip Muffins
recipe adapted from allrecipes.com

makes 12 muffins

1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
2/3 cup white sugar
1 egg
1 teaspoon vanilla extract
1/3 cup butter, melted
1 cup chocolate chips, dusted in flour

Preheat oven to 350 degrees Fahrenheit.  Line muffin tin with cupcake liners.

In a small bowl mix together the flour, baking powder, baking soda, and salt.  In a larger bowl mix together the bananas, sugar, egg, vanilla, and melted butter.  Gently mix in the flour mixture until smooth.  Divide evenly into prepared muffin tin.  Bake in preheated oven 25-30 muffins until lightly golden and spring back when touched.



































Please note I was compensated to provide my opinion on the products in this post. Even though I received compensation for my post, I always give my honest opinions, or experiences on the products. The views and opinions expressed on this blog are purely my own. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer, provider or party in question.

1 comment: