Banana Corn Muffins

Cooking Light, August 2005

These were SO easy, very tasty, and pretty cheap! I bought the Jiffy corn muffin mix to use the bananas I had in the freezer. When they start to get over ripe, I put them in the freezer to bake with. It makes them easier to mash and they keep for quite a while. I made a double batch and took half to work. Needless to say they didn’t last too long. I will probably make them again because they were so easy!! If you don’t have buttermilk, you can easily make some adding 1 T white vinegar to 1 cup of milk and allowing it to sit for a few minutes until thick.

Measuring cups and spoons

Masher

Mixing bowl

Wooden spoon

Muffin tin