baker's dozen.

i have recently become a fan of baking muffins. from scratch. i know, i know. hold your applause until the end please. it originated because i needed to use up some mushy bananas. so i googled a recipe... and it was REALLY good. but one of the people on my team that month was allergic to bananas. so i made some peach ones too by substituting peach applesauce for the banana mash. about two little tubs of applesauce worked about perfectly. so then i got a little daring for the next round, and made some with berry pomegranate applesauce with dried cranberries. and pumpkin chocolate chip. they were all really yummy. well, this week i have need to make muffins that would be palatable to a younger crowd, so i figured i'd just make plain chocolate chip... which i did today... so in place of the banana mash (supposed to be 3 bananas), i used about 1/2 a cup of milk and a tsp of vanilla... i'm not sure if it just wasn't ENOUGH milk or what, but the first round of muffins are a little dry and crispy. so i decided for the second round, i'd take them out a couple minutes earlier. they are less crispy, but still dry. so here's where you come in... do i just need to add MORE milk? or more something else? the batter seemed to be about the same consistency as it has for previous batches... i'm wondering though since the liquid part was ALL liquid, if it just evaporated faster than the liquid that comes in the form of mashed bananas...

up next: double chocolate chip (after i figure out how to fix this recipe, i'm going to add cocoa powder) and chocolate covered strawberry (where i'll mash strawberries and drop in dark chocolate chunks)... mmmmm...