By The Naptime Chef
Mini muffins are the perfect size for a quick snack. If you store them in the freezer, simply put them in the school lunchbox directly from the freezer and they will be ready to eat by lunchtime at school. I also love bringing mini muffins along on outings as a healthy snack for the kids. Don't forget that making muffins is a science lesson, so let the kids measure and mix the ingredients.
You Will Need:
1 stick unsalted butter (room temperature)
1/2 cup granulated sugar
1 egg
3 bananas (small, mashed with a fork)
1 tsp baking soda
1 tbsp hot water
11/2 cups all-purpose flour
1/4 tsp kosher salt
1/2 tsp nutmeg
1/2 cup mini chocolate chips, walnuts ((optional)
What to Do:
1. Preheat the oven to 350F. Line a mini-muffin tin with paper liners or rub each muffin cup with butter and set aside. In a small bowl mix the flour, nutmeg, and salt, and set side.
2. Cream the butter and sugar with an electric mixer. Add the egg and bananas and mix well. Then add the dissolved baking soda and mix again.
3. With the mixer on low slowly add in the flour and mix until it is no longer visible. If you are using chocolate chips or walnuts (or both) stir them in with a wooden spoon.
4. Scoop the mixture into the muffin cups until each one is half full. Bake for 15 to 20 minutes, or until the muffins are golden brown and spring back lightly with when touched. Allow to cool before serving.
References:
The Naptime Chef
Photo by Stephanie Felzenberg
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