Recipe - Banana-Nut Muffins

1 Stick butter or margarine;
softened
1 cup Granulated sugar
2 lg Eggs
2 lg Ripe bananas; mashed
2 cup Allpurpose flour
1 teaspoon Salt
1 teaspoon Baking powder
One half teaspoon Baking soda
1 cup Buttermilk
One half cup Chopped pecans
1 teaspoon Vanilla extract

1. Preheat oven to 400 degrees. Grease 12 standard size muffinpan cups or
use paper liners.

2. 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.

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

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

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

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

FROM "GREAT AMERICAN HOME

BAKING" CARDS

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.