JAWROSKI BANANA MUFFIN

Ingredients:
· 1 ¾ cups (245 grams) all-purpose

flour
· ½ cup (100 grams) granulated white sugar
· ¼ cup (50 grams) light brown sugar
· 1 teaspoons baking powder
· ½ teaspoon baking soda
· ¼ teaspoon salt
· 2 ounces (65 grams) white chocolate, cut into small pieces
· 2 large eggs, lightly beaten
· 8 tablespoons (113 grams) (1 stick) unsalted butter, melted and cooled
· 3 very ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
· 1 teaspoon pure vanilla extract
· Garnish: 1 large banana, sliced (optional)

Instructions:
1. Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Butter or spray a 12 - 1/2 cup muffin pan.

2. In a large bowl combine the flour, sugars, baking powder, baking soda, salt, and white chocolate. Set aside.

3. In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth.

4. Over mixing the batter will yield tough, rubbery muffins.) Spoon the batter into the prepared muffin tins and place a slice of banana on top of each muffin for garnish.

5. Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan.

Serve warm or at room temperature.

Note: To mash bananas I have found the easiest way is to just use my fingers, a fork or a potato masher.

Makes 12 regular sized muffins.