Fruit Filled Muffins

I always freeze browning bananas & use them as they're sweeter.

1 1/4 cups sugar
1/2 cup margarine or butter, softened
2 eggs
3 - 4 medium bananas
1 cup mixed frozen berries, thawed
1/2 cup buttermilk (substitute = almost 1/2 cup milk & a tiny bit white vinegar)
1 tsp vanilla
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt


Heat oven to 350(f). Grease bottoms only of 2 loaf pans 8 1/2 x 4 1/2 x 2 1/2 inches or 1 loaf pan 9 x 5 x 3 inches. You can also use muffin pans - makes about 18 muffins.
Mix sugar and margarine in a large bowl. Stir in eggs until well blended. Add bananas, thawed berries, buttermilk and vanilla, beat until smooth. Stir in remaining ingredients. Pour into pans. Bake 8 inch loaves about 1 hour, 9 inch loaf about 1 1/4 hour and muffin pans 1/2 hour or until wooden pick poked in center comes out clean. Cool 5 minutes. Loosen sides of loaves from pans: remove from pans. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Source : originally from Betty Crocker's Cookbook with berries substituted for 1 cup walnuts