Banana Walnut Cupcakes
2-1/3 c. all-purpose flour
1-2/3 c. sugar
1-1/4 tsp baking powder
1-1/4 tsp baking soda
1 tsp salt
1-1/4 c. mashed ripe bananas, (3 large)
2/3 c. unsalted butter, cut up, softened
2/3 c. buttermilk
3 large eggs
1/2 c. finely chopped walnuts
Preheat oven to dg350. Line 24 2-3.4-inch muffin pan cups.
In large bowl on low speed, beat flour, sugar, baking powder, baking
soda and salt. Add remaining ingredients except walnuts. Beat on low
30 seconds. Beat on medium 3 minutes until thick and fluffy. Stir in
nuts. Divide among muffin cups 1/3 cup each. Bake 23-25 minutes until
tests clean. Cool in pans 5 minutes. Remove and cool completely on
rack.
Sherri
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