The Covered Dish - Banana Chocolate Chip Walnut Muffins

I usually pen my column on the weekends, but this week I’ve risen early in the morning to share a great muffin with you. I’m sitting in the family ‘coffee’ nook, in absolute quiet, with my first cup of coffee for the day. Yep, it’s a good way to start a day. I think morning routines or rituals are interesting to observe. As you can tell from my comments, I enjoy the serene moments of early morning when I’m the only one up, and the darkness of early day is still present. Those of you who know me well, are probably chuckling right now, because I am typically not an early riser. But when I am I like to start the day in the ‘coffee’ nook. In fact, in my perfect world we would drink coffee til’ about 10am and then have a big breakfast! On line four I said it’s fun to watch the different morning routines, all my other family members seem to be the opposite of me! I’m also a quiet morning person, I know, hard to picture that too!
This past week I journeyed back to my hometown of Lewistown, Missouri, to follow up on my dad’s estate work. I took a good friend of mine, originally from southern Louisiana, with me. Tara had never experienced the Northeast Missouri flat lands, and the warm community that makes ‘Lewistown’ my hometown. I was a happy camper when Tara told me she had baked fresh muffins for snacking and breakfast. For 3 mornings I was greeted with a hot pot of coffee and her delicious muffins. (Yes, she beat me up, every day!) The muffins were excellent.
Usually I will warm a muffin, and after sampling, dress them with a dollop of butter. Notice I said ‘usually’, not this muffin, no butter needed. This is only the 2 nd muffin I have eaten in my life where I never reached for the butter dish!
What’s the other one? My mother’s bran muffins. Tara, has filled the muffins with bananas, mini chocolate chips and walnuts. You will note her nutmeats are not ground extremely fine. She enjoys the bite with larger walnuts when she bakes. I have to agree in this application, I definitely concur. I’ve decided to split the batter when I bake and do half with the walnuts and the other with pecans. Tara notes that she has tried the pecan but really thinks the walnuts flatter the muffin more. Great for the freezer, lunch boxes, snacks you name it.
While I was back home for 3 days we also journeyed up to Edina, Missouri, which is a mere 20 minutes from Lewistown. We met up with friends Friday night, at the Eagle's Nest Café. We enjoyed a great meal and a couple hours of phenomenal conversation. The special that night was a 2-inch high smoked porkchop! I am not stretching this readers, the chop was at least 2 inches tall.
My friend and I were going to split the dinner, but were hesitant to order the chop thinking the smoke flavoring could be too much. Wrong! Instead; we had their emfamous pork tenderloin and onion rings, which were also excellent. They didn’t have pie that night for dessert, but it’s my understanding it too has a strong reputation. If you don’t have dessert at the Eagle’s Nest journey on north about 8 miles, like you are headed to Baring, Missouri, (another great restaurant here) and enjoy the homemade ice cream at the Meadowlark Creamery, located on highway 15.
If you’ve gone that far you might as well drive a little further, on highway 15 into Iowa, to the Cantrell Mennonite store, called ‘Dutchmen’s’. It has recently moved into a new building, and the shopping is ‘fun’ to say the least. You will find lots of surprises lurking here. Prepare to stay at least a couple of hours shopping. Our friends purchased 14 rib eyes, cut very thick, for around 6.99 lb. Edina also has a ‘family grocery’ called: ‘Family’ foods, which is right on Highway 6.
You can pick up fresh produce, and lots of discounted groceries, just watch the dates. Fresh baking supplies and baked goods are usually in ample supply. My favorite, the angel food cakes. When we head home from Lewistown, we stop and get homemade sandwiches for the road.
Northeast Missouri is a plethora of Mennonite and Amish stores. I’ve only hit the tip of the iceberg with the information above. Also; north of Edina you will find, Rutledge, Missouri. They have their own locker and fabric store along with the food store. Most of the Mennonite stores also have beautiful flowers for sale.
Wait, there are no hotels/motels in this remote area? Wrong, in my hometown of Lewistown, you will find the ‘Country Cabin Paradise’ located at 402 North Pine. This is owned by our family friends, ‘Sharpe Properties’. They average 89. – 119. per night and pets are accepted with a small fee.
I’m beginning to think I should be doing marketing for my hometown communities! The hidden spots make weekend trips and adventures a great deal of fun. The only thing I haven’t found back home is a great breakfast location. I am searching, right now it’s at dad’s house when I’m in town!
Enjoy Tara’s moist muffins, and be sure to make plenty. I sure wish I had grabbed the extra ones and brought them to my house! Next weekend I’m off to Kansas City to watch my smaller family members play a little football. The sun’s up, time to close the column for publishing. Enjoy the season, I hope you give Northeast Missouri a fall road-trip. Simply yours, The Covered Dish.


Banana Chocolate Chip Walnut Muffins
1/2 cup firmly packed brown sugar
1/2 cup butter softened
1 1/2 cups (3 large bananas) mashed
1/4 cup milk
1 teaspoon vanilla,
2 eggs
2 cups all purpose flour or whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 salt
1/2 cup milk chocolate chips
1/2 cup walnuts, chopped
Heat oven to 375 degrees.
Gather a large mixing bowl. Mix softened butter and brown sugar until fluffy, then add the bananas, milk, vanilla and eggs. Stirring to blend all together. In a separate small bowl blend the dry ingredients together with a whisk or other implement.
Bring the two mixtures together, mixing, but not over stirring. Lastly; stir in the walnuts and chocolate chips. Pour into greased and/or lined muffin tins about 2/3 full. Debbie suggests you use a 3-tablespoon scoop. Bake for 16-20 minutes,
Cool for at least 3-5 and release from the pan.
Ms. Tara, didn’t note how many this makes, but I would say at least a dozen muffins, if not 2 or 3 more. Tara made hers this weekend with the whole wheat pastry flour, and I thought they were terrific. When baking muffins use a 3- tablespoon scoop. This keeps each muffin equal and when one is done, they are all done. Also; one reason they are so moist is because these are stirred by hand.
If you don’t need the mixer, don’t get it out! Besides the bananas and chocolate chips this is one reason why the muffins are not dry. Over mixing causes dry baked goods.