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1995-09-27
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Newsgroups: rec.food.recipes
From: morrissey@stsci.edu (Mostly Harmless)
Subject: Nutty Banana Jam Muffins
Message-ID: <1993Aug30.194522.1@stsci.edu>
Organization: Space Telescope Science Institute
Date: Tue, 31 Aug 1993 00:45:22 GMT
Nutty Banana Jam Muffins
1 1/4 cups ground walnuts 2 tsp. baking powder
1 1/2 cups sugar 1 1/2 tap. ground cinnamon
3/4 cup butter, softened 1/2 tsp. ground nutmeg
2 extra-ripe medium bananas, peeled 1/4 tsp. salt
1 egg 1 ripe small banana, peeled
2 cups flour 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.