Banana & Honey Cupcakes

Banana and honey, a lovely and sweet combination which blends nicely ;) The walnuts are there to give the cupcakes a certain crunch and lessen the sweetness to a degree perfect for full enjoyment. Once more, taken from the 500 Cupcakes book by Fergal Connolly.

Makes 1 1/2 cupcakes

Ingredients:
1 3/4 cup (4 or so) mashed bananas
3/4 cup packed light brown sugar
1/4 cup honey
4 tbsp. margarine, melted
2 cups self-rising flour
1 tsp. baking powder
Pinch of salt
3/4 cup (5 oz.) roughly chopped walnuts.

Preheat the oven to 350°F (175°C). Place 18 paper baking cups in the muffin pans.

In a large bowl, combine the bananas, sugar, honey, and margarine. Beat with an electric mixer until well blended. Slowly add the flour, baking powder, and salt, and mix well. Fold in the chopped walnuts.

Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Remove the cupcakes and cool on a rack. Place each in a foil cup to display.

Store in an airtight container for up to 2 days, or freeze for up to 3 months.

Variations:

Banana, hazelnut, & honey cupcakes:

Prepare the basic recipe, substituting 3/4 cup (5 oz.) roughly chopped unblanched hazelnuts for the walnuts.

Banana & maple syrup cupcakes:

Prepare the basic recipe, substituting 1/4 cup maple syrup for the honey.

Banana, pecan, & corn syrup cupcakes:

Prepare the basic recipe, substituting 3/4 cup (5 oz.) roughly chopped pecans for the walnuts, and 1/4 cup corn syrup for the honey.