You can mix the batter and pop the pan in the oven, letting the muffins bake while you brew coffee or take a quick shower (or read a newspaper!). Standard mini muffin pans also make the batter-measuring process easier: All you need is a rounded measuring tablespoon to scoop up the batter and portion it into the muffin cups. Adding chocolate and toffee chips only sweeten the deal, and if you really need a pick-me-up, dot the tops with crystallized ginger before baking for extra zing. —Furey and the Feast
20 mini muffins
golden brown sugar
medium ripe banana, mashed
Optional: Crystallized ginger
In This Recipe
Preheat oven to 400 degrees. Line a mini-muffin pan with paper liners, or use a nonstick mini-muffin pan.
Add flour, sugar, baking powder and salt into a small bowl. In a larger bowl, add melted butter, milk, egg and mashed banana, and mix thoroughly.
Dump the dry ingredients into the bowl of wet ingredients, and whisk with a fork until just combined. Add in chocolate and toffee chips.
Using a tablespoon measuring spoon, portion out 1 tablespoon of muffin batter into each muffin cup. Top batter with chopped crystallized ginger, if desired.
Bake for 10 to 12 minutes, or until toothpick inserted in center of a muffin comes out clean. Enjoy your morning.