Chef’s Notes: On Halloween, a friend and I were discussing candies we have known and loved. She mentioned a limited release treat that honored the King of Rock ‘n’ Roll: Elvis Reese’s Cups.
When trying to decide on a muffin for a late-Saturday-morning brunch, I remembered that conversation, and wondered if the same candy bar ingredient combo would work in a muffin. I googled, found this recipe, and discovered a yumlicious treat!
I made the recipe exactly as written, except that I divided it into half. I still had 12 muffins. Apparently the 12 muffins indicated in the original recipe refer to the monstrous 3000-calorie bakery-style muffins. I also used a cinnamon-sugar topping instead of putting cinnamon in the batter.
Makes 12 (normal-sized) muffins
1 1/4 C. flour
1/4 C. sugar
1/4 C. packed brown sugar
1/2 T. baking powder
1/2 tsp. salt
3/4 C. mashed banana (about 2 very ripe bananas)
1/2 C. milk
1/2 C. peanut butter
2 T. canola oil
1 tsp. vanilla
1/2 C. chocolate chips
2 tsp. sugar
1 tsp. cinnamon
Preheat oven to 350 degrees. Put paper liners in muffin tin.
In a large bowl, put together, flour, sugar, brown sugar, baking powder, and salt; combine.
In another mixing vessel combine mashed bananas, milk, peanut butter, egg, oil, and vanilla; mix well. Add this to the dry mixture previously prepared; mix just enough to combine. Stir in chocolate chips.
Spoon batter into prepared muffin tin. Combine the sugar and cinnamon for topping and sprinkle onto muffin batter. Bake for 25 minutes or until a toothpick comes out clean.