banana chocolate chip muffin

Enzo woke up at 5:30 am screaming and wouldn't stop until I fed him breakfast. Yesterday he screamed for at least an hour because I was trying to get him to eat his dinner, so that episodes like this morning wouldn't happen, and he didn't want to of course. So in order to make the screaming child stop screaming I fed him cereal in the dark because we had guests who were sleeping in the living room/dinning room area. By 9:30am I was ready for bed. Too bad that isn't going to happen for at least another 12 hours. Arghhh!!!! I would of been livid at Christian for leaving me with the no-sleep child had he not baked these to comfort me this morning.

BANANA CHOCOLATE CHIP MUFFIN

1 1/4	cups sugar
1/2	cup butter or margarine, softened
2	eggs
1 1/2	cups mashed very ripe bananas (3 to 4 medium)
1/2	cup milk
1	teaspoon vanilla
2 1/2	cups all-purpose flour
1	teaspoon baking soda
1	teaspoon salt
1	cup chocolate chips

1.	Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease muffin pans
2.	Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, milk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in chocolate chips. Pour into pans.
3.	Bake for about 30 minutes. Cool 10 minutes. Loosen sides of muffins from pans; remove from pans and place top side up on wire rack. Cool completely. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. This is a simpler variation of the Betty Crocker Banana Bread recipe.