- 1 pkg. banana quick bread/muffin mix
- ¾ c. water
- 1/3 c. sour cream
- 1 egg
- 1 c. miniature chocolate chips, divided
- 1 T shortening
In a large bowl, combine muffin mix, water, sour cream and egg. Stir just until moistened. Fold in ½ c. chocolate chips. Fill greased or paper-lined miniature muffin tins 2/3 full. Bake at 375 degrees for 12-15 minutes. Cool for 5 minutes before removing from pan.
In a microwave-safe bowl, melt shortening and remaining chocolate chips in 15 second intervals, stirring after each; stir until smooth.