Mini Muffins, Big on Taste

We’re a muffin lovin’ family over here.  In particular, boo nuffins.  Yes, my boys have renamed ‘blueberry muffins’ and we ALL now refer to them as boo nuffins.  That’s a lot cuter if you ask me!  HA!  Anyway, I’m never one to pass up a muffin recipe, so when I found this one, I sent Mr. Spouse out in the snow & ice to grab the ingredients…and we were ALL thankful that he did!

MINI BANANA CHIP MUFFINS

1 pkg. banana quick bread & muffin mix

3/4 cups water

1/3 cup sour cream

1 egg

1 cup mini semisweet chocolate chips, divided

1 tbsp. shortening

I know that banana bread is much yummier when it’s homemade, but this is a DANG good replacement.

Combine the muffin mix, water, sour cream, and egg & stir until blended.  Then fold in 1/2 cup of chocolate chips…or maybe a little more if you like things chocolatey :)

Now fill up your mini muffin pan about 2/3rds full…or if you’re me and you can’t really gauge 2/3rds, then just fill it almost to the top. 

Bake at 375 for about 15 minutes.  Cool about 5 minutes before removing from pan and transfer to wire racks.

In a small, microwavable bowl, combine shortening and the remainder of the chocolate chips {1/2 cup}.  Melt chocolate & shortening together for the frosting.  It took about a minute in the microwave to get the perfect consistency!!  Now frost!!

Seriously y’all…you can’t tell me that doesn’t look all shades of YUM.  Because it seriously is.  I didn’t say anything about them being healthy, so if you were looking for something along those lines, then you might wanna look elsewhere!  HA!!  However, I hear that chocolate is full of antioxidants, so it looks like they might now be so bad for ya after all :)  I can see these little babies being our Saturday morning breakfast for years to come!!  YUM!