Banana Muffins Filled with Raspberry Jam

Ingredients:

3 or 4 ripe medium-size bananas
1 cup sugar
2 eggs
1 1/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup raspberry jam (or any
jam you like)

Preheat oven to 375 degrees F.

Peel bananas and mash them
with fork roughly. Place
mashed bananas into
medium-size mixing bowl.

Break eggs into small bowl. Add
sugar.

Mix eggs and sugar with wire
whisk until well-blended.

Add egg mixture to mashed
bananas.

Mix well with wire whisk.

Add salt.

Add baking soda.

Mix well with wire whisk.

Add flour.

Add oil. Optionally, you may add
chopped walnuts.

Mix with wire whisk just until all
flour is blended with other
ingredients. Do not over mix!

Line muffin tin with paper cups.

Spoon batter equally into each
cup, filling about 1/3 of the cup.

Spoon jam into center of cup,
about 1 teaspoon.

Spoon more batter over jam,
covering it completely and filling
the cup to 3/4 of it.

Bake at 375 degrees F for 20 to
25 minutes or until medium-dark
brown. Test muffins with
toothpick or wooden skewer:
insert it into center of muffin. If it
comes out clean (nothing sticks
to it), the muffins are ready.

Place muffins onto cooling rack
and cool completely.
Enjoy!