1 cup shortening

3 tablespoons butter
1/2 cup granulated sugar

1/2 cup light brown sugar

3 eggs

1-1/4 teaspoons banana extract

1 cup creamy peanut butter

3 cups all-purpose flour

2-1/2 teaspoons baking powser

1 teaspoons salt

4 large bananas, mashed

TOPPING:
1/4 cup peanuts, crushed

1/4 cup light brown sugar

Cream shortening and butter; gradually add granulated sugar, beating until light and fluffy. Add eggs one at a time, beating well after each egg. Add banana extract and peanut butter, mix well and set aside.

Combiine flour, baking powder and salt. Gradually add to creamed mixture, stirring well until blended. Gently fold bananas into mixture. Spoon mixture into muffin pans, filling 2/3 full. Set aside.

Combine peanuts and brown sugar, mix well. Sprinkle each muffin with topping mixture. Bake for 15 minutes. Remove from oven and let muffins cool on rack.

Note: Batter can be stored in refrigerator for 1 week.

Nutritional Analysis per serving: calories 289, protein 6 g, carbohydrates 31 g, fat 17 g (5 g saturated), cholesterol 30 mg, sodium 199 mg, calcium 18 mg.

Makes 24