Cream 1 c. sugar and 1/2 c. butter or margarine in a medium-sized mixing bowl; add 1 egg and stir in.

Mash 1 c. ripe bananas (2-3) and add to the mixture; add 1 tsp. vanilla and stir in.

Sift 1 1/2 c. flour, stir in 3/4 tsp. nutmeg (or less), add to the mixture (don't over-stir).

Dissolve 1 tsp. baking soda in 1 Tbsp. hot water and add to the mixture (don't over-stir); add 1/2 chopped walnuts (optional).

Fill 16 greased or paper-lined muffin tins about 2/3 full.

Bake at 350 F. for 20-25 minutes. The muffins will be quite small but very light in texture.

Can be frozen (warm 3-5 min. at 350 F.)

This recipe comes from an unknown source by way of my late cousin Julie. They tend to be well-received even by people who say they ordinarily don't like banana muffins. They are easily mixed by hand; don't over-mix the batter, but what makes this recipe near-foolproof is that you can stir them more than ordinary muffins and not end up with misshapen muffins full of holes.