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Nutty Banana Jam Muffins
1 1/4 c ground walnuts          
1 1/2 c sugar               
3/4 c butter, softened          
2 extra-ripe medium bananas, peeled     
1 egg                         
2 c flour
2 tsp baking powder
1/4 tsp Salt
1/2 tsp ground nutmeg
1 1/2 tsp ground cinnamon
1 ripe small banana, peeled                    
3 tbs raspberry jam

Line 18 2 1/2-inch muffin cups with paper liners. In shallow dish, combine 3/4 cup walnuts and 1/2 cup sugar; set aside. In large bowl, beat remaining 1/2 cup nuts with remaining 1 cup sugar and butter until light and fluffy.  Puree 2 medium bananas in blender (1 cup).  Beat pureed bananas and egg into sugar-butter mixture. In medium bowl, combine flour, baking powder, cinnamon, nutmeg, and salt. Beat dry ingredients into banana mixture until well mixed. Mash small banana in a small bowl; stir in raspberry jam.  For each muffin, roll 1 heaping tablespoon dough in walnut-sugar mixture to coat.  Place in lined muffin cup.  Make a dimple in the center of dough with back of spoon.  Spoon 1 teaspoon jam mixture into center.  Roll 1 more heaping tablespoon of dough in walnut-sugar mixture.  Drop over jam mixture. Bake in 400 F oven for 15 to 20 minutes or until wooden pick inserted in center comes out clean.  Cool slightly on pan; cool slightly on wire rack. Serve warm.
Recipe featured in Bread Daily on 11/27/01.