A cooking connection


Quarantine cooking classes are now an option in Big Sky. Big Sky Virtual Kitchen – a collaboration between Big Sky Community Organization, Hungry Moose Market and Deli and local culinary geniuses willing to share recipes is now up and running. The first week includes learning how to make banana chocolate chip muffins with, “The Great Big Sky Baking Show with Ashley Dodd” on April 13 and learning how to make fresh spring rolls from Lotus Pad owner Alex Omania on April 14.

“Looking to expand your home menu? Always wanted to learn how to make bread? Tune in each week to find out what we're cooking and then swing by the Hungry Moose to pick up your supplies!,” Camp Big Sky of Big Sky, Montana posted on the Facebook page.

Big Sky Virtual Kitchen can be found on Facebook. The calendar of classes and other events can also be found at https://bscomt.org/events/

Community members who participate will not only expand their skill sets, but will also have opportunities to win gift cards to local restaurants.

Banana Chocolate Chip Muffins

(yield 12 muffins)
11⁄2 cups mashed, very ripe bananas (about 4 medium bananas)
1⁄2 cup sugar
1⁄4 cup firmly packed light or dark brown sugar
1⁄2 cup (1 stick) unsalted butter, melted
1⁄4 cup whole milk (other milks will work as well)
2 large eggs
11⁄2 cups all-purpose flour (can use gluten free flour if you prefer)
1 teaspoon instant espresso powder (optional)
3⁄4 teaspoons baking soda
1 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips or chopped up chocolate
Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick cooking spray, or line with paper muffin liners.
In a medium bowl, stir together the bananas, sugars, butter, milk, and eggs.
In another medium bowl, whisk together the flour, instant espresso powder, baking soda, and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips.
Fill each cup about three-quarters full. Bake in the center of the oven for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack. Muffins can be stored in an airtight container for up to 3 days.

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