Nutty Banana Jam Muffins

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.


	\| home \| back to Muffins \| 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.