Banana Buttermilk Muffins

Description:
by Williams Sonoma

I thought this was a great recipe and have used it several times now. I change it up by adding cinnamon, raisins, pecans, dried cranberries, or grated tangelo zest. I have mixed up the flour proportions, adding wheat germ, oat flour, soy flour, and flax seed for better nutrition and the recipe comes out great. For the bananas, I generally save my overripe ones in the freezer, then when I have a few, they work well for the recipe. These muffins freeze well, are great to toss in your bag for a take along healthy choice snack to work.

Ingredients:
1 Cup flour
3/4 Cup whole wheat flour
1/2 cup sugar (I used raw pure cane sugar)
2 tsps baking powder
1 tsps baking soda
1 Cup buttermilk
1 large egg
2 Tbsp. oil
1 tsp vanilla
1/2 cup walnuts

Directions:
Preheat oven to 375 degrees. Spray muffin tins (I used the liners and it was fine). In a large bowl, mix together the flours, sugar & dry ingredients. In a separate bowl, whisk togethr the buttermilk, mashed banana, oil, egg, and vanilla. Pour wet ingredients over dry ingredients - blend. Spoon into cups, sprinkle with nuts (I actually mixed mine in). Bake 15-20 min, test with toothpick.Cool 15 in pan on rack, then turn out and cool completely.Freezes wellNumber Of Servings:12