Back 1 1/4 Cup Ground Walnuts
1 1/2 Cup Sugar
3/4 Cup Butter, softened
2 Extra-ripe Medium Bananas, peeled
1 Egg
2 Cups Flour
2 teas. Watkins Baking Powder
1 1/2 Tbsp. Watkins Cinnamon
1/2 teas. Watkins Nutmeg
1/4 Ripe Small Banana, peeled
3 Tbsp. Watkins Twinberry Preserves
Line 18 1/2 inch muffin cups with paper liners. In shallow bowl, combine 3/4 Cup walnuts and 1/2 Cup sugar; set aside. In a large bowl, beat remaining nuts 1/2 Cup nuts with remaining 1 Cup sugar and butter until light and fluffy. Mash 2 medium bananas (about 1 cup). Beat bananas and egg into sugar-butter mixture. In medium bowl, combine flour, baking powder, cinnamon and nutmeg. Beat dry ingredients into banana mixture until well mixed. Mash small banana in a bowl. Stir in Twinberry. For each muffin, roll 1 heaping Tbsp. 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 teas. Twinberry Preserves into center. Roll 1 more heaping Tbsp. of dough in walnut-sugar. Drop over preserve mixture. Bake at 400 degrees for 15 to 20 minutes or until they test done. Cool slightly on pan; cool slightly on wire rack. Freezes well.
© Copyright 1999 The Rising
Stars Team
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