Banana Nut Muffins

Preheat oven to 350ºF. Line 12 standard muffin cups with paper liners (see note).

In a medium bowl, combine flour, baking powder and salt; whisk together. Set aside.

In a large bowl, cream together butter and sugar using an electric mixer. Beat until light and fluffy, about 4 minutes. Add eggs one at a time, beating well after each. Beat in vanilla. Stir in banana with a rubber spatula.

Add dry ingredients into the banana mixture, stirring just until moistened (do not overmix). Gently stir in nuts.

Fill muffin cups almost full, and bake at 350ºF for 18–20 minutes, until golden brown on top and slightly firm to the touch. Cool on a wire rack.

Note: Makes 12 muffins, but I usually end up with 11. This is because I like muffins slightly bigger than the way they come out if I make 12, so I just fill 11 cups with batter, and put a little water in the bottom of the empty cup so it doesn’t scorch in the oven. Because they’re bigger, they take a few extra minutes to bake, but I’ve got no problem with that.