2 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2/3 cup shortening
1 1/4 cups sugar
2 eggs
1 tsp. vanilla extract
1/4 cup buttermilk - can make by adding 1/4 tsp. vinegar to regular milk
1 cup ripe bananas, mashed
2 apples, peeled, cored and shredded
Preheat oven to 375 degrees. Grease and flour 24 muffin cups, or use paper liners. Sift together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and buttermilk. Beat in the flour mixture, mixing just until incorporated. Fold in the mashed bananas and shredded apples. Fill each muffin cup half full.
Bake in over for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Yield: 24 cupcakes.
