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Nutty Banana Jam Muffins

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

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

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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