Instructions: Heat oven to 350 F. Line 36 medium muffin cups, 2 1/2 x 1 1/4 inches, with paper baking cups.

Beat cake mix (dry), water, oil, eggs and almond extract in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Beat in bananas until smooth. Stir in toffee chips.

Divide batter evenly among muffing cups.

Bake about 25 minutes or until golden brown; immediately remove from pan.

Yield: 36 cupcakes.

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