Banana Pecan Chocolate Chip Muffins by Pat Sawtelle
Preheat oven to 325 degrees
You need a mixer, large bowl, large spoon, full size muffin pans to cook 24 muffins, cooling rack, paper cupcake liners and storage containers.
1/2 cup Crisco Shortening
1 cup white sugar
2 large eggs
3 mashed ripe bananas (let the skins be almost all black for best sweetness)
2 cups plain flour
1 teaspoon baking soda
1 teaspoon cinnamon powder
1 cup chopped pecans
9 ounces Mini Chocolate Chips
6 to 7 ounces Dark Chocolate Chips
Put liners in muffin tins and set aside. In large mixing bowl, blend shortening, sugar and eggs. Beat until smooth. Add soda and cinnamon and blend briefly. Add peeled bananas and blend well. Add flour and mix well. BY HAND, stir in all chocolate chips and pecans. Pour into lined muffin tins. Bake 325 degrees for 25 to 30 minutes. Place on cooling rack for half an hour. I put 12 in container into refrigerator and eat up in 1 week. The other 12 place in a container and freeze for later. When ready to eat, I microwave for 12 seconds to get chocolate warm. Best eaten with a large glass of milk!