1/2 cup (or 1 stick) butter or margarine - softened
1 cup sugar
2 large eggs
2 large ripe bananas - mashed
2 cups flour (all-purpose)
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup chopped walnuts
1 teaspoon vanilla extract
Beat together butter and sugar at medium speed of mixer or by hand, until light and fluffy.
Add eggs, 1 at a time, beating well each time. Add bananas and beat until smooth.
In a separate bowl, mix together flour, salt, baking powder and baking soda.
Alternate stirring in part of the flour mixture and part of the buttermilk into the egg mixture until all is added and mixture is just moistened.
Do not overmix. Batter will not look completely smooth. Stir in nuts and vanilla.
Grease 12 standard size muffin tins or use paper cupcake cups. Spoon batter into muffin cups, filling 2/3 full.
Bake 15-18 minutes until lightly golden. Cool muffin pan slightly before turning out the muffins. Cool muffins on a rack a bit more.
Makes 12 medium size muffins. Great served warm with butter!
Meal Plan for February Week 3
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