Recipe#1331

Title: Banana Jam

Newsgroups: rec.food.recipes 
 From: morrissey@stsci.edu (Mostly Harmless) 
 Subject: Nutty Banana Jam Muffins 
 Message-ID: <1993Aug30.194522.1@stsci.edu> 
 Date: Tue, 31 Aug 1993 00:45:22 GMT 

1 1/4 cups ground walnuts
 1 1/2 cups sugar        
 3/4 cup butter, softened
 2 extra-ripe medium bananas, peeled
 1 egg   
 2 cups flour    
 2 tsp. baking powder
 1 1/2 tap. ground cinnamon
 1/2 tsp. ground nutmeg
 1/4 tsp. salt
 1 ripe small banana, peeled
 3 Tbsp. 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, 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.