Recipe Swap: Banana Nut Muffins

This summer (since it's been way too hot to go outside) I've been working on perfecting some staple recipes like muffins and cookies.

This "Recipe Swap" will be a new little feature on here since I love cooking and taking pictures of food. I'll share one of my favorites and I hope you'll share one of your favorites too - just add the link or a quick description in the comments.

Up first: My Favorite Banana Nut Muffins - recipe originally from Dovetail Inn in Dorset, VT

I don't know how this recipe came into the family but the card has obviously been used often to make these family favorites.
This recipe may not change your life, may not win you thousands of dollars in a baking contest but it results in a perfectly moist and crumbly batch of beautiful muffins every time. I mean every time, the recipe will not disappoint. These are a staple in our house, I save dead bananas in the freezer, one at a time over the weeks and then when I have enough - MUFFIN TIME!
Banana Nut Muffins

Makes 12 medium muffins, recipe may be doubled (as I often do)
400 degress for 10 mins then 350 degrees for 10 min more
Spray or butter your muffin tin

1/2 cup margarine
1 cup sugar
3 ripe bananas (mash)
2 eggs - beat well
3/4 cup unbleached flour
3/4 cup whole wheat flour
1/2 tsp salt
1 Tbs baking soda

Cream margarine and sugar. Add mashed bananas, and well-beaten eggs. Sift dry ingredients and combine until just moist.

For variety: add 1/4 - 1/2 cup of oatmeal, wheat germ, sunflower seeds, raisins or chopped nuts.

* Cooks notes: I always add oatmeal and walnuts - thats why I call 'em Banana Nut Muffins. Do not over mix these - the batter will not be smooth. Use cool (not straight out of the fridge, not room temp) butter - you want little butter chunks floating in the batter - they make the muffins crumbly and yummy.

You're welcome. Enjoy!