Banana Muffins

Imagine this:  The smell of fresh baked banana muffins wafting through your house.  Mmm don't they smell so divine?  I almost can't wait till they get done baking so I can have a bite!

I always store rotten bananas in the freezer. I just throw them in peels and all. To defrost, set on counter for a little while, or microwave for about a minute.  Peel and mash.  Its a beautiful thing!

These little measuring cups are so cool! I love mine.

Mix all the wet ingredients and sugar with a hand mixer.

Add the dry ingredients and mix just until combined.  Overmixed muffins are not cool.

Fill paper lined or greased muffin tins 3/4 full. 

Warm, puffy, and ready for divulging!  I like to cook banana muffins until they are pretty brown on top.  I like the added crunch!  These ones probably could have stayed in the oven a little longer!

BANANA MUFFINS

1/2 cup soft butter

1 cup sugar

2 eggs

3 bananas, mashed

3 T. milk

1 T. lemon juice

2 cups flour

1 tsp. salt

1 1/2 tsp. baking powder

1/2 tsp. baking soda

Mix first six ingredients until fairly smooth.  Add dry ingredients and mix just until combined. Do not overmix.  Bake at 350 degrees for 15-20 minutes or until golden brown.  This can also be made into banana bread.  Put in greased loaf pan and bake 1 hour or until tooth pick inserted in middle comes out clean.