Banana-Nut Muffins

This morning I whipped up some banana-nut muffins for my women's Bible study group. I thought they turned out to be delicious and not too sweet, so I wanted to share the easy recipe from my Southern Living cookbook.

Banana-Nut Muffins
2 cups self-rising flour
1 cup sugar
1/2 tsp. baking soda
1 cup chopped pecans
1/2 cup butter
3 ripe bananas, mashed
2 large eggs, lightly beaten
1/4 cup plain yogurt (I substituted some of Hamilton's banana yogurt, since I had no plain.)
1 tsp. vanilla extract

Spoon batter into lightly greased muffin pans, filling three-fourths full. Bake at 350 for 19-21 minutes or until lightly browned. Remove from pans immediately. Let cool on wire racks. Yields 2 dozen muffins.