MAKES 12-MUFFINS
INGREDIENTS FOR MAKING BANANA MUFFINS
1/2 cup. (1 stick) butter - softened room temperature
1 cup. castor sugar
2 large eggs room temperature
1 teaspoon pure vanilla extract
2 large bananas riped and mashed
2 cup all purpose flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 cup. buttermilk
PREPARATION METHOD
Preheat oven to 400 degrees F and grease or line a 12-cup muffin pan.
In a medium bowl with an electric mixer, combine butter and sugar. Beat at medium speed until light and fluffy.
Add the eggs and vanilla and beat well, then add the bananas and beat until smooth.
Place flour, salt, baking powder and baking soda in another bowl and mix together.
Add flour mixture and buttermilk to egg mixture and beat briefly - just until dry ingredients are moistened. Do not overmix - it's OK if batter is lumpy.
Spoon batter into prepared muffin pan, so that each cup is about 2/3 full.
Bake 15 to 18 minutes at 400 degrees F., or until the muffins are golden-brown and pebbly on top and are firm to the touch.
Cool muffins for a few minutes in the pans, then wrap in a towel to serve warm, or let cool completely on wire racks.
INGREDIENTS FOR MAKING BANANA MUFFINS
1/2 cup. (1 stick) butter - softened room temperature
1 cup. castor sugar
2 large eggs room temperature
1 teaspoon pure vanilla extract
2 large bananas riped and mashed
2 cup all purpose flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 cup. buttermilk
PREPARATION METHOD
Preheat oven to 400 degrees F and grease or line a 12-cup muffin pan.
In a medium bowl with an electric mixer, combine butter and sugar. Beat at medium speed until light and fluffy.
Add the eggs and vanilla and beat well, then add the bananas and beat until smooth.
Place flour, salt, baking powder and baking soda in another bowl and mix together.
Add flour mixture and buttermilk to egg mixture and beat briefly - just until dry ingredients are moistened. Do not overmix - it's OK if batter is lumpy.
Spoon batter into prepared muffin pan, so that each cup is about 2/3 full.
Bake 15 to 18 minutes at 400 degrees F., or until the muffins are golden-brown and pebbly on top and are firm to the touch.
Cool muffins for a few minutes in the pans, then wrap in a towel to serve warm, or let cool completely on wire racks.
