Brown Sugar-Banana Muffins
From Southern Living
Prep: 15 min., Bake: 25 min., Cool: 10 min.
1/2 cup butter, softened
1 cup firmly packed brown sugar
2 large eggs
1 cup mashed ripe bananas (about 2 large)
1/4 cup buttermilk
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup toasted chopped pecans
Beat butter at medium speed with an electric mixer
until creamy. Gradually add brown sugar, beating until
light and fluffy. Add eggs, 1 at a time, beating just
until blended after each addition.
Stir together mashed bananas, buttermilk, and vanilla.
Stir together flour and next 3 ingredients; add to
butter mixture alternately with banana mixture,
beginning and ending with flour mixture. Beat at low
speed just until blended after each addition. (Do not
overbeat.) Spoon batter into 12 lightly greased muffin
cups, filling two-thirds full. Sprinkle evenly with
pecans.
3. Bake at 350° for 20 to 25 minutes or until a
wooden pick inserted in center comes out clean. Remove
from pans immediately, and cool 10 minutes on wire
racks.
Tip: If you don't have buttermilk, stir 3/4 tsp. lemon
juice or vinegar into 1/4 cup milk.
Yield: Makes 1 dozen
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