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1/2 c. butter (1 stick), softened
1 c. sugar
2 eggs
3 ripe bananas, mash with fork and a dash of lemon juice
2 c. all-purpose flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 c. chopped nuts, optional

In medium mixing bowl, combine butter and sugar, mix together until smooth and creamy. Add eggs, mixing well after each. Stir in mashed bananas. Gradually stir in dry ingredients, just until moistened. Add nuts, mixing gently.

Bake 20 to 25 minutes at 350°F. Fill muffins cups about 3/4 full. Use toothpick to test for doneness. Tilt each muffin on its side inside the hot muffin pan cups so they will cool without becoming soggy. They need air all around to cool properly. May be removed to a wire rack if pan is needed for refilling.

Makes approximately 12 to 14 jumbo or 18 to 24 medium sized muffins.

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