Ingredients:
1/2 c. butter, softened
1 c. plus 1 Tbsp. sugar, divided
2 eggs
1 c. mashed ripe bananas
2/3 c. peanut butter
1 Tbsp. milk
1 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 c. miniature semisweet chocolate chips
Directions:
In a large bowl, cream butter and 1 c. sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the bananas, peanut butter, milk and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened. Fold in chips.
Fill greased or paper-lined miniature muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 350 degrees for 14-16 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
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