I was at the dollar store the other day buying dog food with coupons (thanks, economy!) when I came across a cute little mini muffin pan for $4.
It has 24 little holes. How could I resist? I couldn’t, so I bought it.
I couldn’t wait to use it when I got it home. When my wife told me she needed to bring something for a meeting at work, I almost leapt out of my seat.
“How about mini-chocolate-chip-banana-nut-muffins!” I shouted. She agreed, so I immediately set about making them.
The only difference between regular muffins and mini muffins is that they are smaller. That should seem obvious, but I’ve had some people tell me a different batter is required. Not true.
What is different is that the some of the ingredients may have to be a little smaller. In this case, the pecans are chopped a little finer and mini chocolate chips are used instead of normal-sized ones.
The best part about mini-muffins is that you don’t have to feel as guilty because they are so tiny and cute. Never mind if you eat three or four, instead of one normal size muffin. That’s not the point! These are smaller, so they are better for you, right? Right?!
I find it hard to commit to a full-sized muffin these days. It’s just too indulgent. I’ll eat the muffin top. Or I’ll split a whole muffin with somebody. But eat a whole muffin by myself? What are we, the Rockerfellers?
Anyway, if you happen to be at the dollar store and you happen to find a $4 mini muffin pan, take my advice: Buy it!
It will make you happy.
Mini Chocolate Chip Banana Nut Muffins
2 cups all purpose flour
1-1/2 tsp baking soda
1/2 tsp salt
4 overripe bananas
1 cup brown sugar
3/4 cup (1-1/2 sticks) unsalted butter, melted and cooled
1 tsp pure vanilla extract
1/2 cup pecans (or walnuts), chopped
3/4 cup mini chocolate chips
1/4 cup sugar
Preheat oven to 375F. Spray muffin pan generously with pan spray (Even though it says it says non stick, it’s definitely “stick”).
In a small bowl, mash up two of the bananas with a fork so they are still chunky. Meanwhile, combine the flour, baking soda and salt in a mixing bowl.
In the Kitchen Aid bowl, mix together the remaining two bananas and the brown sugar until well mixed, about 5 minutes on medium (You can also use a hand mixer for this). Add the vanilla, the butter, then the eggs one at a time and mix well. Slowly add the dry flour mixture and mix until just combined (you don’t want gluten to form, which would make the muffin tough). Finally, fold in the nuts, chunky banana and mini chocolate chips.
Using a teaspoon, fill each hole in the muffin pan so the batter is about even with the top. Spinkle each muffin with a little sugar.
Bake 18 to 20 minutes or until a toothick comes out clean. Cool on a rack.
What kitchen gadget finds have inspired you to make something new? Share your story in the comments section below. And thanks for looking at my blog!