Juicy Banana Muffins !

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When I take a bite of a cake, cupcake or muffin, I like that it pops up new flavors in every bit. In these muffins a lot is going on. Four great flavors-vanilla, lemon, chocolate and banana, so good individually and incredibly tasty together.
I tend to be very skeptical to all cakes containing banana and I have  even decided to be quite restrictive with eating cake, because  I bake so often. But these muffins !!! I could not help my self.

This batter yields   12 large muffins, baked in a standard sized muffin tray.
(Invest in a muffin tray if you do not already have on )

Topping:

• finely grated rind of one lemon
• 1.5 oz (25 gr) brown sugar
• 1.5 oz (25 gr) sugar

Muffin Batter:

• 1 large ripe (brown) banana *
• 2 tsp lemon juice squeezed
• 2 eggs – room temperature
  
• 8.2 oz (230 gr) sugar
• 8.6 fl oz (2.5 dl) butter milk – room temperature **
• 2 oz (60 gr) melted butter
• 4 Tbsp canola oil
  
• 2 tsp vanilla extract
• 12.5 oz (350 gr) flour
• 2.5 tsp baking powder
• 1/2 tsp baking soda
  
• 1 tsp salt
  
• 2.5 oz (75 gr) chocolate chips

* It is important that the banana is werry ripe, but  without black spots inside. Then the flavor of the banana will come trough  in the muffin. A yellow or more green banana will not melt into the dough, and it will give a more heavier batter that makes the muffins seems  raw inside.
** If you o not have butter milk, you can use  regular milk and add about 1 tablespoon lemon juice. Leave it out on the couther for 10 minutes and the milk will turn sour and thickens.

Mash the banana using a fork, add the lemon juice and set it aside.

Grate the peel of 1 lemon, and make sure the white layer under the peel surfas does not will be added. Combine rind and sugar and set aside.

In a saucepan on low heat melt the butter, remove from the heat and add the canola oil. Set aside.

Poure all the dry ingredients ( not sugar)- flour, baking powder, baking soda and salt in a bowl large enough to mix  the hole  batter in the laste stage. stire  everything to combine  well. Do you use vanilla sugar, add that in too .

Eggs and sugar whippes to light and slightly fluffy. It is done in one minute using a hand held whip.
Add the milk, butter and canola oil into the egg mixture. Are you using vanilla extract, add that in too . Beat all to well combined.

Pour the egg mixture in to the flour mixture with the flour and  wisk to just combined.

This batter is a bit lumpy. The success that these muffin are juicy is that the dough is not over worked, and the flour does not have time to expand and provide dry muffins.

Divide batter in to two halves  and mix one part in with the mashed banan Fold gently  to combine.

In the other halfe of  batter fold in the  chocolate chip. If you don`t  have any chocolate chip,  chop regular  block of chocolate in to  generous bites. Poure the  chocolate  in a spagetti strayner and filter out the smallest crumbs, the remaining larger bites is for using in the muffin batter.

First devide the chocolate chio batter in the 12 muffin cups. Then devide the banana batter on top.
Sprinkle eash muffin with the sugar topping.

Muffins bakes in the lower/ midle  section in  oven at 410 F (210 C) degrees for 20 – 25 minutes , until they feel firm when you gently  press down on top of one muffin. Or until a stick incered  in the center of a muffin comes out clean.

Let rest in the muffin pan  for 5 minutes before placing them on a wire rack to cool.

Good luck and enjoy! … both baking and the muffins

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