| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Dessert |
18 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Ground walnuts |
| 1 1/2 |
c |
Sugar |
| 3/4 |
c |
Butter; softened |
| 2 |
md |
Bananas; peeled |
| 1 |
|
Egg |
| 2 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Salt |
| 1 |
|
Ripe small banana; peeled |
| 3 |
tb |
Raspberry jam |
INSTRUCTIONS
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.
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