These moist, flavorful banana muffins are made with chopped pecans or walnuts. What better way to start your day!
1/2 cup butter, room temperature
1 cup granulated sugar
2 large eggs
2 large bananas, ripe, mashed
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sour milk or buttermilk
1/2 cup chopped pecans or walnuts, optional
Heat the oven to 400° F (200° C/Gas 6). Grease and flour 12 muffin cups or line with paper muffin liners.
Cream butter and sugar with an electric hand-held mixer until light and fluffy. Beat in eggs, one at a time, beating after each addition. Add bananas and vanilla and beat until smooth.
Mix together the flour, salt, baking powder, and baking soda.
Stir flour mixture into butter mixture, alternating with the sour milk or buttermilk.
Stir just until dry ingredients are moistened; gently stir in the chopped pecans or walnuts.
Spoon the batter into the prepared muffin cups or liners, filling about tow-thirds full. Bake for about 15 to 18 minutes, or until tops are lightly browned.
Cool the muffins in the pan on a rack for a few minutes; turn them out onto rack to cool longer.
Serve warm or at room temperature. These freeze well.
Author: Tom Green
If we’re not supposed to have midnight snacks, then why is there a light in the fridge?