Measure the butter and sugar and place in a bowl and let it
stand in front so that the butter is room temperature so that it becomes soft.
Large muffins: Grease a muffin pan for 12 muffins with
butter (hint: use a small spatula), or rack-sized muffin cups on a baking
sheet.
Small muffins: Set (small, not American) muffin cups (24
pieces for a batch) on a plate, or use a muffin pan for small muffins (24 pc).
Cream butter and sugar until smooth, preferably with
electric mixer that you can use throughout this recipe.
Add the baking powder, sugar and vanilla possible. cinnamon.
Whisk together until smooth (about 5-10 seconds with electric mixer).
Mix in the eggs one at a time while stirring vigorously
(about 5-10 seconds with electric mixer for each egg).
Peel the bananas and mash them with a fork on a plate and then
add the lemon juice.
Add the mashed bananas and wheat flour and stir quickly into
a smooth batter. (Mix by hand or with electric mixer on low speed, stir / whisk
no longer than it is mixed.)
Fill muffin molds to ¾ full of batter.
(Tip: When you measure the flour, avoid digging with
measuring cup into the flour bag as flour packed and you take too much. Way
instead flour and pour in liter measure. If you take too much flour will
muffins are drier and more compact.)
Great Muffins: Bake in the oven for about 20 minutes at 200
° C.
Small Cupcakes: Bake in the oven for about 10-12 minutes at
225 ° C.
If using muffin pan: let cool for a few minutes in the
muffin pan before carefully loosen them.
Let cool and eat banana muffins are lukewarm or room
temperature.
Tip:
It is possible to make half a batch . They also freeze well .
Ripe bananas with dark skin gives the most flavor.
replace Variation Tip:
There will be plenty of cinnamon in the batter. It is also
possible to add ½ cup chopped nuts ( hazelnuts, almonds or peanuts ) or
chocolate to the batter.
