Banana Nut Cupcakes

Name: Banana Nut Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 15 cupcakes.
Ingredients: 1/3 cup butter-flavored shortening; 2/3 cup sugar; 2 eggs; 1 cup mashed ripe bananas (about 3 medium); 2 tablespoons 2% milk; 1 tablespoon vanilla extract; 1-1/3 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup chopped nuts

These moist cupcakes from Vicki Abrahamson taste like little loaves of banana bread. "I keep ripe bananas in the freezer, so I can whip up these cupcakes whenever I need them for a bake sale or party," notes the Seabeck, Washington subscriber. "I like to top them with cream cheese frosting," she adds.

Ingredients

1/3 cup butter-flavored shortening
2/3 cup sugar
2 eggs
1 cup mashed ripe bananas (about 3 medium)
2 tablespoons 2% milk
1 tablespoon vanilla extract
1-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chopped nuts

Directions

Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Stir in bananas, milk and vanilla. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in nuts.
Fill paper-lined muffin cups two-thirds full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks.

Nutrition Facts

1 each: 153 calories, 6g fat (1g saturated fat), 29mg cholesterol, 145mg sodium, 21g carbohydrate (12g sugars, 1g fiber), 3g protein.

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