Banana Walnut Cupcakes

A lower GI, higher fibre take on traditional banana cake or bread.

Makes 12

125g butter - softened
1/2 cup soft brown sugar
2 cups mashed, over-ripe bananas
2 tbl hot milk
1 tsp baking soda
1 cup chopped walnuts
1 3/4 cup wholemeal flour
1 tsp mixed spice
1 tsp baking powder

Preheat oven to 180C

Beat butter and sugar together until light and fluffy. Mix in mashed banana. Stir baking soda into hot milk and mix into banana mixture. Add chopped walnuts. Stir to combine.

Sift flour, spice and baking powder together. Gently fold in to creamed mixture until just combined (don't over mix at this stage).

Spoon into 12 medium-sized muffin pans (non stick or greased). Bake 25 - 30 minutes or until firm and golden.

Leave in pans 15 minutes before turning out onto a wire rack to cool.

Best stored in an airtight container for a couple of days, to allow the flavour to fully develop, before eating.