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.

Morrissey@Stsci.Edu

(Mostly Harmless)