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Recipe Name: Nutty Banana Jam Muffins Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 18

Ingredients:
1 1/4 Cup(s) Ground walnuts
1 1/2 Cup(s) Sugar
3/4 Cup(s) Butter, softened
2 Bananas, peeled
1 Egg
2 Cup(s) Flour
2 Teaspoon(s) Baking Powder
1 1/2 Teaspoon(s) Ground cinnamon
1/2 Teaspoon(s) Ground nutmeg
1/4 Teaspoon(s) Salt
1 Ripe small banana, peeled
3 Tablespoon(s) Raspberry jam
Directions:
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 sugarand butter until
light and fluffy. Puree 2 medium bananas in blender (1cup). Beat
pureed bananas and egg into sugar-butter mixture.In medium bowl,
combine flour, baking powder, cinnamon, netmeg, andsalt.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 mixtureto coat. Place in lined muffin
cup. Make a dimple in the center of doughwith back of spoon. Spoon 1
teaspoon jam mixture into center. Roll 1more heaping tablespoon od
dough in walnut-sugar mixture. Drop over jammixture.Bake in 400 F oven
for 15 to 20 minutes or until wooden pick inserted incenter comes out
clean. Cool slightly on pan; cool slightly on wirerack. Serve
warm.MORRISSEY@STSCI.EDU(MOSTLY HARMLESS)REC.FOOD.RECIPESFrom
rec.food.cooking archives. Downloaded from Glen's MM RecipeArchive,
http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 267
Calories From Fat: 116
Total Fat: 13.5g
Cholesterol: 30.7mg
Sodium: 93.6mg
Potassium: 131.4mg
Carbohydrates: 35.4g
Fiber: 1.6g
Sugar: 19.3g
Protein: 3.4g


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