muffin pisang expresso & coklat chip

Buat petang semalam dalam waktu yang paking singkat. Alhamdulilah menjadi juga. Itulah selalu bertangguh untuk membuat sesuatu pada saat akhir ....rasakan. 
Asal plan nak mula buat jam 3.30 ptg lepas itu terima panggilan talipon....bersembang bagai lupa sedar sedar jam dah hampir 5. Henti solat dan cepat cepat mula buat ...nasib baik majlis tu selepas maghrib . Hehe coklat putih tu letak pun terketar ketar line dia.hehe.
Resepi nya saya copypaste kat bawah ini . 
 

Banana Espresso Chocolate Chip Muffins

Taken From Tracey’s Culinary Adventure

1 1/2 cups mashed, very ripe bananas (about 4 medium bananas)

1/2 cup sugar

1/4 cup firmly packed light brown sugar

1/2 cup (1 stick) unsalted butter, melted and cooled slightly

1/4 cup milk (I used 1%)

1 large egg, at room temperature

1 1/2 cups all-purpose flour

1 teaspoon instant espresso powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2/3 cup semisweet chocolate chips

Preheat oven to 350 F.  Line a 12-cup muffin pan with paper liners.

In a medium bowl, stir together the bananas, sugars, butter, milk and egg.  Whisk together the flour, instant espresso powder, baking soda and salt in a large bowl.  Make a well in the middle of the dry ingredients and pour in the wet ingredients.  Stir until just combined.  Fold in the chocolate chips.

Distribute the batter evenly among the muffin cups, filling each about three-quarters full.  Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.  Move the muffin pan to a wire rack, and let cool for about 10 minutes, then remove the muffins from the pan to the rack to cool completely