Stainless Steel Spring-Loaded Scoop
The scoop comes in many sizes. I have 2 in my tool drawer - one small and one bigger. I used the bigger one to make some Banana Chocolate Chip muffins recently. You can squeeze the handles and it releases your dough very easily. It is a great way to ensure equal portions so your baking is complete at the same time!
Good uses: muffin batter, ice cream balls, chocolate truffles, cookie dough, sandwich filling (think pretty appetizers!)
What do you use your scoop for?
muffins for the office
Banana Chocolate Chip Muffins
adapted from epicurious.com
1 1/2 cups all purpose flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup mashed ripe bananas (about 2 large)
1 large egg
1/2 cup unsalted butter, melted
1/4 cup milk
1/2 cup semisweet chocolate chips
1/2 cup white chocolate chips
1/2 cup walnuts: chopped, toasted and cooled
* note: I freeze my bananas and put on defrost in the microwave for about 1 minute. great for this recipe!
Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with foil muffin liners. Mix flour, sugar, baking powder and salt in large bowl. Mix mashed bananas, egg, melted butter and milk in medium bowl. FOLD banana mixture into dry ingredients just until blended (do not overmix). Stir in chocolate chips and walnuts.
Divide batter among prepared muffin cups, filling each about 3/4 full. Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs, about 32 minutes. Transfer muffins to rack; cool.
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