banana nut muffins

½ cup shortening

1 cup sugar

2 eggs

2 cups flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

4 cups smashed bananas

2 tsp vanilla

1 cup chopped nuts

½ cup water

 topping:

3 oz of melted bittersweet chocolate (optional)

Preheat oven to 350° degrees.  Prepare muffin tins with liners (makes 24 cupcakes).  Cream shortening and sugar until light and fluffy.  Add eggs one at a time and blend until barely mixed  Sift the dry ingredients and gradually add them to the shortening mixture.  Add bananas, vanilla, nuts and water as needed to create proper consistency (should be runny, that's what makes them moist).  Bake for 23 minutes.  The tops should be golden brown.  Let the cupcakes cool and if so desired top with the melted chocolate.  I prefer mine with sugared butter, so do whatever you want.