Banana-Nut Muffins I

By Hklbrries

Extra-sweet, moist wholesome muffins.

Baking Tips:

When adding liquid to flour mixture, stir only until dry ingredients are moistened.

If you do not have sufficient batter to fill every muffin cup, fill empty muffin cups halfway with water so pan doesn't warp.

To test freshness of baking powder, mix 1 teaspoon of baking powder with 1/3 cup hot water; if mixture does not foam, the powder is stale and should not be used.

Ingredients

• 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 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 cup buttermilk
• 1/2 cup chopped pecans
• 1 tsp vanilla extract

Details

Servings 12
Adapted from tastebook.com

Preparation

Step 1

Preheat oven to 400 F. Grease 12 standard size muffin-pan cups or use paper liners.

Beat together butter and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in bananas until smooth.

Mix together flour, salt, baking powder, and baking soda.

Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened.

Stir in nuts and vanilla. Do not overmix batter; it should not be completely smooth.

Spoon batter into prepared pan, filling two-thirds full. Bake until lightly golden, 15 to 18 minutes. Transfer muffin-pan cups to a wire rack to cool slightly. Turn out onto rack. Serve warm.