1 c. mashed bananas (3 med. sized)
1 stick butter
1 c. sugar
1 egg
1 3/4 c. sifted flour
1 tsp. baking soda
1/2 tsp. salt
2 tbsp. lemon juice
2/3 c. evaporated milk
1/2 c. chopped nuts

Cream butter; add sugar gradually. Beat until fluffy; add egg and mix well. Sift flour with soda and salt. Stir lemon juice into evaporated milk. Add milk mixture and dry ingredients alternately to egg mixture (begin and end with dry ingredients). Mix in bananas and nuts. Fill muffin tins half full. Bake at 350-375 degrees for 25 minutes. Remove from pans; cool then frost cupcakes (optional).