Nutty Banana Jam Muffins

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. raspberry 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 Preserves.  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. 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.   

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