Banana Chocolate Chip Muffins

Mr. D made these for us for Saturday brunch. We all had our fill, but couldn't resist nibbling them all day. We ended up eating them all before Sunday morning rolled around. They have just enough whole wheat to make you feel not (quite so) guilty about downing the whole batch in a sitting.

Banana Chocolate Chip Muffins (From King Arthur Flour Baker's Companion)

8 TBS. unsalted butter
1 cup granulated sugar
1 large egg
1/2 tsp. nutmeg
1/2 tsp. allspice
2 medium-size ripe bananas, mashed (about 3/4 cup)
1/3 cup milk
1 cup white whole wheat flour or traditional whole wheat flour
1 cup unbleached all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt 
3/4 cup chocolate chips
1 cup walnuts, chopped (we left these out)


1. Preheat oven to 350 degrees F. 


2. In a medium-sized mixing bowl, cream together the butter and sugar until they are smooth. Scrape the bowl down, then beat in egg, spices, banana, and milk. In a separate bowl, whisk together the dry ingredients, then gently stir them into the butter-sugar mixture. 


3. Spoon batter into 12 lightly greased muffin cups. Bake the muffins for 20 minutes, or until a cake tester inserted in the center comes out clean. Remove from the oven, and after 10 minutes turn them out of the pan to cool. 



Yield: 12 muffins