BANANA CHOCOLATE CHIP BANANA MUFFINS
12 (2 3/4 -inch diameter) muffins or about 2 dozen mini muffins
In a small bowl, sift together the first three ingredients; add chocolate pieces and nuts, coating each well with flour mixture.
In a medium bowl, cream butter until smooth. Gradually add sugar, beating well. In a 1-cup measure, blend hot water and baking soda together until soda is dissolved.
In a small bowl, combine egg, mashed bananas, and soda/water, mixing well. Stir into butter mixture. Add flour mixture, mixing just until dry ingredients are thoroughly moistened.
Fill greased muffin pans (2 3/4-inches in diameter) or mini muffin pans or muffin pans lined with paper baking cups two-thirds full. Bake in a preheated moderate oven (375 degrees F.) for 20 minutes for large muffins, or 12 to 14 minutes for mini muffins, or until either are done.
Reduced-fat Variation: Reduce butter or margarine to a total of ¼ cup; add ¼ cup Smucker's Shortening & Oil Baking Replacement to batter with butter, etc.