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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 18 |
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A nice little muffin recipe that came in a flyer in the mail. Use ripe bananas for the best flavor. If you want to make sure your baking powder is fresh, test by mixing 1 teaspoon with 1/3 cup hot water-if it doesn't foam, the baking powder is stale and should not be used. Ingredients:
1/2 cup butter, 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 pecans |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 375°F Grease 18 standard muffin pan cups (or use paper liners).
2. Beat butter and sugar together at medium speed until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Beat in bananans until smooth.
5. Mix together flour, salt, baking powder and baking soda.
6. Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened.
7. Stir in pecans and vanilla.
8. Do not overmix batter; it should not be completely smooth.
9. Spoon batter into prepared pan, filling two-thirds full.
10. Bake until lightly golden, 15 to 18 minutes.
11. Transfer to a wire rack to cool slightly.
12. Serve warm.
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