Instructions: Preheat oven to 400F. Line muffin tin with paper cups. Toast the walnuts in a simple layer until warm (2 minutes at 300F). Coarsely chop.

In a small bowl, sift to lighten and remove lumps: the biscuit mix and spices. Add the salt. Stir with a fork to combine. Set aside.

In a large mixing bowl, beat by hand the butter, oil and sugar together. Add banana and mash. Mix well. Add the nuts and eggs. Stir to blend. (See note)

Pour the dry ingredients into the wet and fold until combined and moist. Fill each cup 2/3 to 3/4 full: makes from 8 to 10 cups.

Bake 18 to 20 minutes at 400F. Meanwhile, combine the brown and white sugar and set aside. Remove muffins from oven and sprinkle with the sugar. Spray with margarine: this will help the sugar to form a crust. Allow to stand ten minutes to cool.

"Biscuits, Scones and Quickbreads (mc2)"

NOTES : Moist and flavorful: just enough oil to make a good muffin with crumb and texture. About the bananas: If two yield more than 3/4 cup mashed, then add up to 2 tbs bisquick to make a moist but lumpy batter.

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