Behold! I bring you moist and yummy muffins!
I had overly ripe bananas at home and figured choco-banana muffins would be the perfect thing to do with them. However, it turned out I had no chocolate at home and too little cocoa for the whole batter. I then had the fantastic idea of making marbled muffins.
The problem, it turned out, was that it was also a very messy idea. Especially as I enlisted the aid of Mr Morrgan, in order to divide the batters into the muffin cups quicker. Too many chefs spoil the, uh, neatness of the kitchen? Fortunately not the muffins, in this case.
Eventually we did get most of the batter into the cups, but at that point the mess made me wary of trying out the marbling. Hence, they ended up as layered muffins. Feel free to marble them yourself to your heart's content, however.
Banana-Chocolate Layered Muffins (makes 12)
4 dl (~1 1/2 cups) flour
3 dl (~1 1/4 cups) sugar
2 tsp baking powder
2 tsp cinnamon
1 tsp cloves
100 g (~1/2 cup) melted butter
3 tbsp cocoa
2 tsp vanilla sugar
2 ripe, mashed bananas
Mix the dry ingredients together. Whisk the eggs, then add melted and somewhat cooled butter. Fold the wet ingredients into the flour mixture. Divide the batter in two even halves. Mix in the mashed bananas and the vanilla sugar into one half and the cocoa into the other (if needed, add a bit of water to the cocoa half). Layer the batters into 12 muffin cups and bake for 20-25 minutes at 175°C (347°F).
As usual, the less you mix the batter(s), the better they'll be.