Name: Banana-Nut Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 dozen
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 teaspoon salt; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 cup buttermilk; 1/2 cup chopped pecans; 1 teaspoon vanilla extract

Banana-Nut Muffins

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Today’s recipe is from Great American Home Baking Card #6. Easy, fast, tasty. Easy to make with 10 minutes prep time and quick to bake in just 15-18 minutes. These banana-nut muffins are moist and tasty. Buttermilk makes the bread moist and pecans add a sweet taste. (If you don’t have buttermilk, make it by adding 1 Tablespoon of Organic apple cider vinegar to 1 Cup of Organic whole milk.) Buttermilk not only adds moistness, but also has probiotics which aid in digestion. Great for breakfast on the go! Also, makes a great lunch box treat! This recipe is a keeper!!

Yields: 1 dozen

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 pecans
1 teaspoon vanilla extract

Preheat oven to 400 degrees 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

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