INGREDIENTS:
2 Bananas
1 cup of figs
1 bag of Chocolate chips.
1 Cup of all purpose flour.
2 Egg
1 Teaspoon Cinnamon
1/2 cup Sugar
1/2 cup Brown Sugar.
1/2 Teaspoon of Baking Soda.
1/2 Teaspoon of Baking Powder.
2 oz or 6 1/2 Table Spoons of Olive oil or Vegetable oil.
Paper muffin cups (optional). I don't really like using them, but that me.
METHOD OF PREPARATION:
Note: You will need a muffin Tin. You can spray it or butter it.
FIRST:
Dice up the figs and put them in a bowl set aside. Then use a mash potato masher and mash it up the bananas in another bowl really good, if there is some bigger chunks left that is totally okay. Next break the eggs into the mixture and add the cinnamon, brown sugar, baking soda and powder, and oil. Now add the figs. Mix all with a wooden spoon very well.
Add the flour a little bit at a time, mix until all the flour is incorporated into the batter. The batter should have a thick and moist look, but not dry. If it is too dry add table spoon of milk at a time until it becomes wet. But not soggy or oat meal like. Now take your sprayed muffin tin and add spoon fulls of batter to each cup until all are full. If they heap over a little that okay to. But make sure their all sort of evenly filled. If you have empty cups in the muffin tray. Place the Tin in the oven and take care to carefully fill all the empty cups with hot water. This will help the muffin tray not warp as it heat up.
Now Set the oven at 325. Have a tooth pick ready to check the muffins. Remember the more batter the longer it will take, the less the shorter it will take to cook.
Note: Use the biggest muffin in the tray to help you judge them when their done. When you stick the tooth pick into it, it should come out clean. And the finished muffins should have a nice golden look to them. After their done pull the muffin tin out and remove the muffins and put them on a wire rack to cool.
A big tall glass of milk also is good with these muffins. Enjoy.
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