Banana Muffins

We finally used our wedding mixer this weekend; I think that some people get married just so that they can get a Kitchenaid mixer. It's like a rite of passage :)

E & I had been intimidated by ours, but it wasn't as complicated as we thought it was going to be.

We used my mom's banana muffins recipe. Yummy!

The recipe is supposed to make 36 muffins, but I probably overfilled the muffin cups, because we only got 28 out of the recipe :)

Ingredients:

• 3 3/8 c. flour
• 2 1/4 c. sugar
• 1 1/2 teaspoon baking soda
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon vanilla
• 3/4 c. shortening (we used Market Pantry brand - it was cheap; we have subbed unsalted butter in the past, and using the shortening made all the difference)
• 3 eggs
• 3 bananas (peeled & sliced) (we used SUPER ripe bananas)
  
• 1 c. sour milk (to make milk sour: add 2 TBSP of vinegar or lemon juice to milk; wait a while for the milk to thicken, and then it has soured)

Directions:

1) Put ingredients into mixing bowl in the order given.

2) Beat on medium speed with a mixer for 2 minutes.

3) Fill muffin cups 2/3 full

4) Bake in a 375 degree oven for 20-25 minutes on the center rack.

5) To know if they are done: either do the toothpick test or (this test is easier for me) if the center of the muffin springs back when touched, they are done.