Chips Ahoy Banana Muffins
20 Chips Ahoy Chocolate Chip Cookies, coarsely crushed, divided
2 medium ripe bananas
1 egg
1/2 cup milk
3 Tbsp. vegetable oil
1-1/4 cups flour
1/3 cup firmly packed light brown sugar
1 Tbsp.Baking Powder
Set aside 1/2 cup cookie crumbs for the topping.
Mash bananas with fork in large bowl. Add egg, milk and oil; mix
well. Stir in flour, sugar and baking powder just until moistened.
Stir in remaining crushed cookies. Spoon evenly into 12 medium muffin
cups sprayed with no stick cooking spray. Sprinkle with reserved
crushed cookies.
Bake at 400°F for 20 min. or until toothpick inserted in centers come
out clean. Serve warm or cooled.
Special Extra: Muffins can be glazed with a powder sugar glaze made
by stirring 2 tsp. water or milk into 1 cup powdered sugar until well
blended. If necessary, stir in an additional tsp. of water or milk
until glaze is of desired consistency. Drizzle over cooled muffins.