Rugga Muffin

Ingredients

• 3 1/2 cups all purpose flour
• 1 cup Granulated while sugar
• 1 cup light brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 ounces white chocolate, cut into bits
• 4 large eggs, lightly beaten
• 16 tablespoons unsalted butter or equivalent to 2 sticks (113 grams each), melted and cooled
• 2 teaspoons pure vanilla extract
• Garnish: 2 large banana, sliced (this is optional). I'll recommend to use the Dole brand Banana. 

Cookbook Lingo

Steps:

1. Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven.
2. Put on some butter or spray the muffin pan.
3. In the large bowl combine the dry ingredients: flour, sugars (white and brown), baking powder. baking soda, salt and white chocolate
4. Set aside the mixed dry ingredients
5. In the medium-sized bowl, combine the mashed bananas, eggs, melted butter and vanilla
6. With a rubber spatula or wooden spoon, lightly fold the banana mixture into the dry ingredients
7. Mix Until just combined and batter is thick and chunky. It is important that the batter is not over-mixed. The texture should not be smoooth. Overmixing will end up a tough and rubbery muffin
8. Spoon the batter into individually prepared muffin tins and place a banana on the top of each muffin.

Baking

1. Bake for about 20 to 25 minutes or until a toothpick is inserted in the center comes out clean
2. Place a wire rack to cool for 5 minutes and then remove muffins from the pan
3. Serve hot or at room temperature
4. Note: To mash bananas I have found the easiest way is to just use my fingers, a fork, or potato masher.