Milk Chocolate Strawberry Banana Muffins

So I looked in the fridge and there were strawberries well past their prime for eating uncooked and bananas that were calling out to make banana bread or muffins. I had 1 lb. strawberries and 4 bananas so I modified the recipe for a double batch of Banana Nut Bread. I thought I might have to add extra flour to make up for the liquid in the strawberries, but the texture was fine without any adjustment. Here's what I did:

Milk Chocolate Strawberry Banana Muffins
makes 3 dozen muffins

2 cups sugar
1 cup shortening (I like butter flavored Crisco)
4 ripe bananas, mashed
1 lb. strawberries, hulled and mashed
4 eggs, lightly beaten
1 tsp. baking soda
2 tsp. baking powder
4 cups flour
1 cup milk chocolate chips

Cream sugar and shortening. Add eggs, bananas and dry ingredients. Add chocolate chips; stir in lightly. Do not overbeat. Spoon into greased regular or mini muffin cups. (I use a #20 scoop for regular muffins and a #60 scoop for mini muffins.) Bake for about 30 minutes or until they test done with a toothpick. I usually smell them when they're about done. Cool in the pan about 10 minutes before turning out onto wire racks to finish cooling.

Chocolate Chip Banana Nut Muffins

So I took my mom's Banana Nut Bread recipe, added chocolate chips, and portioned it out into muffins. I usually end up making a double batch and freezing the extras. The last double batch I made yielded 3 dozen muffins plus a couple extra made in oven proof custard cups (because I can't stand to waste the extra batter that wouldn't fit).

Chocolate Chip Banana Nut Muffins

1 cup sugar
1/2 cup shortening (I like butter flavored Crisco)
3 ripe bananas, mashed
2 eggs, lightly beaten
1/2 tsp. baking soda
1 tsp. baking powder
2 cups flour
1/2 cup chopped nuts (Mom uses walnuts, but I prefer pecans)
1/2 cup chocolate chips

Cream sugar and shortening. Add eggs, bananas and dry ingredients. Add nuts and chocolate chips; stir in lightly. Do not overbeat. Spoon into greased regular or mini muffin cups. (I use a #20 scoop for regular muffins and a #60 scoop for mini muffins.) Bake for about 30 minutes or until they test done with a toothpick. I usually smell them when they're about done. Cool in the pan about 10 minutes before turning out onto wire racks to finish cooling.

Banana Nut Bread

So my mom has been making this Banana Nut Bread for as long as I can remember. I don't know which book she got the recipe out of, maybe the old faithful Better Homes and Gardens book. But it works out well every time.

Banana Nut Bread

1 cup sugar
1/2 cup shortening (I like butter flavored Crisco)
3 ripe bananas, mashed
2 eggs, lightly beaten
1/2 tsp. baking soda
1 tsp. baking powder
2 cups flour
1/2 cup chopped nuts (Mom uses walnuts, but I prefer pecans)

Cream sugar and shortening. Add eggs, bananas and dry ingredients. Add nuts; stir in lightly. Do not overbeat. Pour into 2 greased 4" x 9" loaf pans. Bake at 350 degrees for 1 hour or until they test done with a toothpick. Makes 2 loaves.