Brown Sugar-Banana Muffins
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 tsp vanilla extract
2-1/4 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup toasted chopped pecans
Beat butter at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until light and fluffy. Add eggs, one at a time, beating just until blended after each addition.
Stir together mashed bananas, buttermilk and vanilla. Stir together flour and next 3 ingredients; add to butter 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. Sprinkle evenly with pecans.
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.
Makes 1 dozen.