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Wednesday, July 20, 2011

Filled Banana Muffins

This was an experiment.  Think I'll have to try them again because the filling was not thick enough to stand on its own.  But I must say they were sure tasty.
I found this recipe here but altered it quite a bit.
Cream Cheese Filled Banana Muffins

4 oz. cream cheese, softened *next time I will use 6 oz.*
1/2 cup sugar
1 egg
muffin batter:
1 cups all-purpose flour
1/2 cup quick oats
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
2 bananas, mashed
1/3 cup milk (used 2 %)
1/3 cup plain yogurt
1/4 cup oil
2 eggs
2 teaspoons vanilla extract
Preheat oven to 375 degrees.  Grease a 12-cup standard muffin pan.
 In a small bowl, beat together cream cheese, sugar, and egg. Put bowl in refrigerator while you make the muffin batter.
 In a large bowl, whisk together flour, oats, whole wheat flour, baking powder, baking soda, salt, and sugar; set aside.
In a medium bowl, whisk together bananas, milk, yogurt, oil, eggs, and vanilla. Pour wet ingredients into the large bowl filled with flour mixture then stir with wooden spoon just until the mixture is combined.
Spoon enough batter into muffins cups so that they are just under halfway full.  Add one spoonful of cream cheese mixture into each cup, then top with remaining muffin batter.  Muffin cups will end up being almost completely full.
Bake for 20-25 minutes at 375 degrees.  Check after 20 minutes, muffins are done when a toothpick inserted into center comes out clean.
When I try them again I'll post some pictures.
I really wanted to be able to see the cream cheese when you bit into them but it seemed to just cook into the muffin.  Think if I make the mixture thicker it will be better.  They do taste very good though, moist and lots of fiber too.
Thanks for stopping by,  have a wonderful day and Remember to Find the Time to Do All the things You love.

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