Something for the Weekend?

I've mentioned before that I LOVE it when I can 'use up' several left-over bits of kitchen this and that. Today I used up the bananas that even the parakeet turned her beak at, along with the last bit of buttermilk. The result is really yummy. If you make these tomorrow morning early, and your family awakes to them nicely warm out of the oven, I predict your "Honey Do" weekend list will MAY be received much more graciously!

Brown Sugar-Banana Muffins

Prep: 15 min., Bake: 25 min., Cool: 10 min. 
Bananas get softer and sweeter as they ripen. Make sure yours are ripe enough (almost black) for these luscious treats. This recipes makes more cake-like muffins. Yummy without any sugary glaze on top!

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. 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.

2. 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..

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.

NOTE: This morning I was able to fill one tin of regular sized muffins and one tin of mini-muffins. The regulars were "DONE" at 20 minutes, and the minis at 18 minutes.  Know your oven!