From: email@example.com (Mostly Harmless) Date: Tue, 31 Aug 1993 00:45:22 GMT 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.
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We invite you to learn about SCS educational programs and research.