Check out the awesome sky. It was cold and rainy, so I stayed inside and made banana walnut muffins. Here's the recipe:
3 cups sifted cake flour (not self-rising)
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
1 package banana cream pudding mix
6 ounces (1 1/2 sticks) unsalted butter, softened
1 1/2 cups packed light-brown sugar
3 large eggs
4 very ripe large bananas, mashed (about 2 cups)
3/4 cup buttermilk
1/2 teaspoon pure vanilla extract
1 cup chopped walnuts
Combine flour, baking soda, baking powder, salt, cinnamon, and dry pudding mix in bowl. In another bowl, combine mashed bananas, buttermilk, and eggs. Using a mixer, combine butter and brown sugar, then add eggs one at a time, beating after each egg.
Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape down the sides of the bowl as you mix. Stir in walnuts. Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until a toothpick tester stuck into the middle comes out clean, approximately 20 minutes. Place tins on wire rack to cool.
And then enjoy! They're especially good still warm, mmmm.