Banana Bread Muffins.

I figured it was time for another recipe to spice things up a bit.  But this recipe is anything but spicy.  It's a classic - simple, sweet, light, and delicious slathered in butter.  Mmmm, butter!  I've used other banana bread recipes in the past, but I always come back to this one.  I've actually baked it so many times, that the recipe is permanently ingrained in my brain.  So, I will share it with you below, and you can get to crackin' in the kitchen.

This is not a picture of my muffin, but it closely resembles them.  God bless Google images.

Banana Bread Muffins

• 1 1/4 c sugar
• 1/2 c buttermilk (if you don't have buttermilk, add 2 tsp of white vinegar to 1/2 c regular milk)
• 1 stick butter, salted
• 2 large eggs, well beaten
• 3 medium bananas, ripened
• 2 1/2 c flour
• 1 tsp vanilla
• 1 tsp baking soda
• 1 tsp salt

In large mixing bowl, combine sugar and butter - I recommend melting the butter first...it makes life easier.  Add buttermilk, eggs, vanilla, and banana.  Mix well.  Stir in baking soda and salt, and slowly add flour - one cup at a time works well.  Mix until moistened.  Pour into greased muffin pans and bake 25 minutes on 350*F.  Serve warm with butter.  Mmmm!

Hint:  Be careful not to over mix your ingredients, especially once you've added the flour.  Over-mixing can really jack up the texture of the bread, as I've learned the hard way at least twice.  I would encourage you to embrace your inner domestic goddess and mix everything by hand.  You can thank me later.    

Bon apetite.