Banana Chocolate Chip Muffins

Again, needing to use up a few bananas, I made these Banana Chocolate Chip muffins over the weekend. I originally found a recipe in my Betty Crocker cookbook, but realized it called for Bisquick (which I didn't have in my pantry.) So, I decided to create my own recipe and pray they turned out. And they did! In fact, these were the best muffins I've had in a long time and my kids absolutely loved them! The combo of banana and chocolate is divine, but you could easily substitute raisins or nuts.

INGREDIENTS:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large bananas, mashed
• 3/4 cup white sugar
• 1 egg
• 1/3 cup canola oil
• 3/4 cup semi-sweet chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees F. Spray muffin pans with non-stick spray, or use paper liners.
2. Combine flour, baking powder, baking soda, and salt; set aside.
3. Combine bananas, sugar, egg, and oil in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
4. Bake muffins for 15-20 minutes.
   

Makes 12 muffins.

Zucchini Muffin

Yes, yet another zucchini recipe! This is one my parents found on cooks.com and they are delicious. These are great if you want easy serving sizes or don't want to have the oven on for as long as a loaf of zucchini bread.

INGREDIENTS:
* 3 eggs
* 1 c. canola oil
* 1 tbsp Vanilla
* 2 cups shredded zucchini, unpeeled
* 1 1/2 cups sugar
* 2 cups unsifted all purpose flour
* 1 tbsp cinnamon
* 1 1/2 tsp soda
* 1 cup chopped nuts
* 1 1/4 tsp salt
* 1/4 tsp baking powder

DIRECTIONS:
1. Combine beaten eggs, oil, and sugar.
2. Add remaining ingredients by hand.
3. Fill paper muffin cups, or greased muffin tin, 2/3 full.
4. Bake at 400 degrees for 15 min. Makes 24 muffins.