Muffin Tops Are Best Eaten, Not Worn

Muffins are one of my favorite snacks and I try to keep a packaged mix in my pantry at all times. However, recently I have decided to venture into baking "made-from-scratch" instead of using ready made mixes....whenever time permits that is. Not only is it healthier, but it's cheaper too. Today's treat was the result of having too many over-ripe bananas laying around that needed to be eaten asap. You can use blueberries or strawberries or whatever fruit you like.

Banana Muffins
1/2 c. butter, softened
3/4 c. brown sugar
2 egs
5 over-ripe bananas
1 tsp vanilla
2 c. self-rising flour
1 tsp. cinnamon
1/4 tsp. nutmeg
dash salt

Preheat oven to 375 degrees. Mix all of these ingredients together using a mixer on the lowest speed. You do not want to over-mix this, so just mix until everything is mixed together. And, for those of us who are not pros, the good news is....you want lumpy batter! Woo Hoo!!!

When you finish mixing, pour batter into your muffin pan and bake at 375 degrees for approximately 15 minutes or until a toothpick comes out clean.

This recipe actually made 6 regular sized muffins as well as 2 petite loaves of bread (perfect for giving as gifts).

REVIEWS--
I took little pieces of butter and stuck inside the warm muffins. Carter said they were "absolutely delicious"....and 3 muffins later, I have to agree. ;) Enjoy!