Use ripe bananas, and you’ll be pleasantly surprised with extra-sweet, moist wholesome muffins.
1/2 cup (1 stick) butter or margarine, softened
1 cup granulated sugar
2 large eggs
2 large ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup chopped peacans
1 teaspoon vanilla extract
1. Preheat oven to 400 degrees. Grease 12 standard size muffin pan cups or use paper liners.
2. Beat together butter an dsugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well affter each addition. Beat in bananas until smooth.
3. Mix together flour, salt, baking powder, and baking soda.
4. Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened.
5. Stir in nuts and vanilia. Do not overmix batter; it should not be completely smooth.
6. Spoon batter into prepared pan, filling two-thirds full. Bake until lightly golden, 15-18 minutes. Transfer muffin-pan cups to a wire rack to cool slightly. Turn out onto rack. Serve warm.
