Recipe - Nutty Banana Jam Muffins

1 One fourth cup Ground walnuts
1 One half cup Sugar
Three fourths cup Butter; softened
2 md Bananas; peeled
1 Egg
2 cup Flour
2 teaspoon Baking powder
1 One half teaspoon Ground cinnamon
One half teaspoon Ground nutmeg
One fourth teaspoon Salt
1 Ripe small banana; peeled
3 tablespoon Raspberry jam

Line 18 2 1/2inch muffin cups with paper liners.

In shallow dish, combine Three fourths cup walnuts and One half cup sugar; set aside.

In large bowl, beat remaining One half 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 sugarbutter 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 walnutsugar 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 walnutsugar 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.

MORRISSEY@STSCI.EDU

(MOSTLY HARMLESS)

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