These muffins started out as the Hana Banana-Nut Loaf recipe from "Bernard Clayton's New Complete Book of Breads Revised and Expanded", which I will have to review some time, but I like more crust on my banana breads, plus a bit more spice, so I adjusted the recipe a bit to make these muffins.

These muffins also freeze and thaw very well and are a great way to use up a couple of brown bananas when you do not have any ice creame in the house for banana milkshakes.

I had a little bit of buttermilk left in the carton this morning so I decided to play with a few ingredients and the result was these tasty little treats. You will need a kitchen scale for this recipe since most of the measurements are based on the weight of a large egg.

If an ingredient is listed as "1 x something", then add one times the weight of the egg(s) that you used in the recipe. If an ingredient is listed as "1 x 1/4 t. something", then add one quarter teaspoon for each egg used in the recipe. If you use small or medium eggs, you will have to reduce flavouring and rising agents a little bit.

Now that it is berry season, here is a quick and simple muffin recipe to help you use up some of those fresh berries. This recipe works well with small berries, like the blackcaps, blueberries, huckleberries, and currants.