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
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