1/2 c Butter/margarine --
Softened
(I used butter)
1 c Sugar
2 lg Eggs
2 lg Banana -- mashed
2 c Flour
1 ts Salt
1 ts Baking powder
1/2 ts Baking soda
1 c Buttermilk
OR (I used)
1 c Water along with
4 tb Buttermilk Powder
1/2 c Pecans -- chopped
1 ts Vanilla extract
Preheat oven to 400 degrees. Grease or spray 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. Add vanilla.
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. 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 to 20 minutes. Transfer muffin-pan
cups to a wire rack to cool slightly. Turn out onto rack. Serve
warm.
NOTES: 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 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.
NOTE: D/G Family Tested: Very light and fluffy muffin. Very Good.
