Nutty Banana Jam Muffins
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
18 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/4 cups ground walnuts 1-1/2 cups sugar 3/4 cup butter or margarine, softened
2 extra-ripe, medium bananas, peeled 1 egg 2 cups all-purpose flour
2 teaspoons baking powder 1-1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg
1/4 teaspoon salt 1 ripe, small banana, peeled 3 tablespoons raspberry jam



1 Line 19 (2-1/2 inch) muffin cups with paper liners. In shallow dish, combine 3/4 cup walnuts with 1/2 cup sugar; set aside.
2 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.
3 Mash small banana in 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 center of dough with back of spoon. Spoon 1 teaspoon jam mixture into center. Roll 1 more heaping tablespoon dough in walnut-sugar mixture. Drop over jam mixture. Repeat with remaining dough and jam mixture.
4 Bake 400 F oven 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan; cool slightly on wire rack and sever warm.

Back