Chocolate Hazelnut Swirled Banana Muffins

Ingredients

1 cup (250 mL) Milk

1 tbsp (15 mL) freshly squeezed lemon juice

2 cups (500 mL) all-purpose flour

1 tsp (5 mL) baking powder

1/2 tsp (2 mL) baking soda

1/2 tsp (2 mL) salt

1/2 cup (125 mL) butter, melted and cooled

2/3 cup (150 mL) granulated sugar

2 eggs

1 cup (250 mL) (2 or 3) mashed overripe bananas

1/2 cup (125 mL) chocolate-hazelnut spread

Preparation

Preheat oven to 375°F (190°C). Butter a muffin pan or line with paper liners.

In a small bowl, stir together milk and lemon juice. In a large bowl, whisk together flour, baking powder, baking soda and salt. In a medium bowl, whisk together milk mixture, butter, sugar and eggs. Stir in mashed bananas; mix well. Pour over dry ingredients; stir just until combined. Drop chocolate-hazelnut spread by spoonfuls over batter; fold and swirl into batter. Don’t over mix.

Spoon into prepared muffin pan.

Bake for 22 to 24 min or until a tester inserted in centre comes out clean. Let cool in pan for 5 min. Transfer to rack to cool completely.

Tips

Freeze those overripe bananas to use in these muffins at a later date.

Skip the chocolate-hazelnut spread and use peanut butter instead. Or skip both and make banana muffins.

No lemons? Use white or cider vinegar instead.

View recipe on Dairy Goodness here

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