Monday, February 23, 2009

Banana Espresso Chocolate Chip Muffins

My son's 4th grade class recently invited the parents to a "Poetry Coffee House" in their classroom. We received written invitations and upon arrival, the kids took our order for drinks and refreshments and we were treated to a string quartet and later a flute and clarinet mini-concert.

The kids have been learning to write different forms of poetry and had their works published into a hard-bound book to keep at home. The poets recited one poem from their repetoire in front of the audience, while we enjoyed tea, fruit and muffins. I sent in a miniature version of these banana muffins. The poetry was enlightening and the muffins were delicious!

What to do in Pittsburgh, PA
by Ben, age 9

Going to Pittsburgh is like eating an enormous piece of pie
Scream! Shout! Go to a Pitt Penguin game and watch them score
Visit the zoo and watch the lions sprint
Walk to "The Point" where the three rivers meet to peer at the fountain
Learn about electricity at the Carnegie Science Museum
Enjoy all the screaming and shouting at a Steelers Game
Catch a home run ball and go to a Pirates game
Float up to Mt. Washington on the incline
Go to the Byham Theater to see a show
Sleep in at a hotel and dream of what to do tomorrow

Banana Espresso Chocolate Chip Muffins
From Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito

1 1/2 cups mashed, very ripe bananas (about 4)
1/2 cup sugar
1/4 cup firmly packed light brown sugar
1/2 cup unsalted butter, melted
1/4 cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 tsp instant espresso powder
1 1/2 tsp baking soda
1 tsp salt
1 cup (6 ounces) semisweet chocolate chips
Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with non-stick cooking spray.
In a medium bowl, stir together the bananas, sugars, butter, milk, and egg.
In another medium bowl, whisk together the flour, instant espresso powder,baking soda and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir just until combined. Fold in the chocolate chips.
Fill each cup about 3/4 full. Bake in the center of the oven for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean.
Let the muffins cool on a cooling rack for 15 minutes. Then remove the muffins from the pan and allow them to finish cooling on the cooling rack. Store up to 2 days in an airtight container.


  1. That a child of yours would compare a fun day to a piece of pie is no surprise! Ha!

  2. I love this really captured the magic of the day.



Related Posts Widget for Blogs by LinkWithin