Another rainy weekend. I'm trying not to jump the gun and rush into spring plantings. That pesky groundhog predicted six more weeks of winter, but mother nature has been teasing me with seventy degree days and spring breezes. Trees are beginning to bud, and many of my flowers are making their way toward bloom time. Today will consist of some yard work, but first, my adorable kiddos have asked me to make homemade muffins for breakfast.

I'm not a great baker. In fact, I consistently make mistakes when following recipes for baked goods. I have yet to make a good biscuit (my mother-in-law thinks my PH balance has something to do with it). Chemistry aside, I usually leave the baking to my husband. Baking is in his blood, as his grandparents owned a bakery for many years, where his mom and dad were also employed. No one makes better muffins than grandma, but when the kids ask oh, so sweetly, I can't resist the look in their longing eyes.

I use a tried and true recipe for Banana Chocolate Chip Muffins. It starts with a plain muffin batter, and then the bananas and chocolate chips are added in at the end.

The banana makes the muffins really moist. The trick is to make sure the bananas are truly overripe- the mushier, the better!