Tuesday, October 6, 2009

Banana Nut Muffins

Okay so I really did not want to do my reading for today so last night I baked some banana nut muffins. They were really good; they were moist but not too rich, with a great caramel-y top. I got it of TheFreshLoaf, but I altered some stuff. Here it is:
Banana Nut Muffins

3/4 c butter
8 oz. cream cheese
1 c brown sugar
1 c white sugar
2 large eggs
1 tsp vanilla
3 c all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 c mashed riped bananas
1 c chopped walnuts

1/2 c brown sugar
1/2 c finely chopped walnuts
1 tbsp flour
1 tbsp melted butter
1 tbsp brewed cold coffee
1/4 c uncooked oatmeal
1/4 tsp cinnamon


1. Preheat the oven to 350 F.

2. In a bowl cream together the butter and the cream cheese. Add the sugar and mix until fully incorporated. Add the eggs one at a time. Finally, add the vanilla. Refrigerate for 30 minutes, stirring a couple of times.

3. In a large bowl fully mix the flour, baking soda, baking powder, and salt together. Add the butter mixture into the flour slowly.

4. Add in the mash bananas and bananas gently.

5. Spoon the batter into greased muffin pans, filling about two thirds.

6. In a small bowl mix all the ingredients for the filling. Scoop topping on top of the batter just in the center.

7. Place the muffin pans in the middle rack of the oven. Bake for 20-25 minutes, or until toothpick comes out clean.

8. Let the muffins cool for 15 minutes and remove from pans.

9. Enjoy with iced cold milk or hot English breakfast tea.

*I tried this again for a friend's birthday and I did not have cream cheese but I did have cottage cheese and plain yogurt so I use 16 oz of cottage cheese (strained with a cheese clothe) and 1/4 cup of plan yogurt instead. They came out really good and since they were 'healthier' more people tried them and like them.

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