Sunday, June 26, 2011

Hard Work Gets You A Mocha Chocolate Chip Banana Muffin

Yesterday was a great day!  One of the great features of our home is a beautiful flower garden surrounding the front of the house and another huge garden to the right of the house.  Except I am no gardener!  Over the past 3 years my inexperience and neglect have been slowly killing the poor gardens.  It was actually getting embarrassing because it began to look more like a giant long grass patch in our front yard.  
Thankfully my Mom, Step-Father and the Hubby helped me rescue the gardens yesterday.  Before everyone started working I whipped up a batch of Mocha Chocolate Chip Banana Muffins.  At first I was a little unsure of how coffee and banana would taste together, I knew coffee and chocolate would be good and chocolate and banana is delicious as well but the three together, who knows?  Well, it’s good! 
We started working around 11AM after it poured for most of the morning.  The muffins were great because everyone could take a small break and enjoy a little sugar boost.  Luckily the rain never started again and we were able to get everything finished, look how beautiful it turned out.  The pour garden hasn’t looked this nice since we moved in:)

I packed up muffins and sent them home with my Mom.  I even ate another muffin for dessert. 
Mocha Chocolate Chip Banana Muffins
  • 1 cup margarine
  • 1 1/4 cups white sugar
  • 1 egg
  • 3 ripe bananas
  • 1 tablespoon instant coffee granules, dissolved in
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup semisweet chocolate chips
1.  Preheat oven to 350 degrees F (175 degrees C).
2. Blend butter or margarine, sugar, egg, banana, dissolved coffee, and vanilla in food    processor for 2 minutes. Add flour, salt, baking powder, and soda, and blend just until flour disappears. Add chocolate chips and mix in with wooden spoon. Spoon mixture into 15 to 20 paper-lined muffin cups.
3. Bake for 25 minutes. Cool on wire racks.

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