Nutty banana jam muffins
18 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Ground walnuts |
| 1½ | cup | Sugar |
| ¾ | cup | Butter; softened |
| 2 | mediums | Bananas; peeled |
| 1 | Egg | |
| 2 | cups | Flour |
| 2 | teaspoons | Baking powder |
| 1½ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Salt |
| 1 | Ripe small banana; peeled | |
| 3 | tablespoons | Raspberry jam |
Directions
Line 18 2½-inch muffin cups with paper liners.
In shallow dish, combine ¾ cup walnuts and ½ cup sugar; set aside.
In large bowl, beat remaining ½ 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, netmeg, 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 od 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.
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