Banana chocolate chip muffins

First, a note: Rereading my post from last Thursday, I realize I did a pretty poor job of representing McCarthy’s article. I have gone back and edited the post, including a summary of the important points McCarthy makes.

Now, to today’s post.

While I am absorbed in the events unfolding in Gaza, I also need to get my mind off it sometimes to preserve my sanity. My escapes these days include knitting (I just finished an elaborate Irish fisherman’s sweater for Beans), reading (a biography of John Marshall, fourth Chief Justice of the U.S. Supreme Court), writing, and occasionally, baking. This Shabbat we took a family favorite, banana chocolate chip muffins, to our lunch hosts. The recipe follows:

BANANA CHOCOLATE CHIP MUFFINS
I found this recipe online. It originates from the Linden Tree in Rockport, Massachusetts.

½ C. margarine
½ C. brown sugar
¼ C. sugar
½ t. vanilla
2 C. flour
½ t. baking powder
1 t. soda
½ C. chopped nuts
3 ripe bananas, mashed (this week’s, pulled out of the freezer, were black and greasy on the outside and poured out of the peels–ideal for this recipe)
2/3 C. chocolate chips
2 eggs

Cream together margarine and sugars. Beat in eggs, vanilla, and banana. Add flour and soda. Stir in chips and nuts. (The Cap’n won’t eat nuts, so I just add extra chips.) Line about 18 muffin cups with paper liners, distribute batter evenly (filling cups about 2/3 full) and bake about 15 minutes on turbo/convection (20 to 25 minutes on regular bake) in 350°F (180°C) oven. (Watch for browning on the tops, and test with a toothpick.)

Enjoy!

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