Hi everybody! Hope your weekend was excellent! Ours was spent a little under the weather. But that didn't stop us from making all of the important rounds for the amazing Fathers and Grandpas in our lives! I even managed to get dinner on the table for my sweet husband. Sure, it wasn't until 9:30 pm but hey, it got done and at this time of year it's still sort of light outside so dinner at 9:30 pm is okay at our house!:) Anyway, I'm really excited about sharing an absolutely incredible muffin recipe with you today! I was looking at the over ripe bananas sitting on my counter Saturday night and remembered I had cream cheese sitting in my fridge! The wheels started turning and I decided a banana/cream cheese muffin needed to be on the docket for Father's Day breakfast! Well, this muffin exceeded good. They were melt in your mouth, buttery, sweet, delicious! I ended up taking several over to my parents and they were gone quick! My brother Jas had to hide one and Mom didn't even get to try one! I found a simple banana muffin recipe online and modified it slightly! Then I whipped up an easy cheesecake batter to swirl into the muffin batter! If you are in the mood for muffins, you guys have got to try these!!!!! I promise they will not disappoint!
Preheat your oven to 350 degrees.
Ingredients for muffin batter:
4 large ripe bananas, mashed
1/2 cup granulated sugar
1/3 cup butter, softened
Add and mix in thoroughly:
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour
Prepare your muffin tin by spraying with cooking spray or using muffin papers.
Fill prepared muffin tin 3/4 full each with batter. Set aside.
Ingredients for cheesecake batter:
Mix together thoroughly:
1 (8oz) package cream cheese, softened
2 tablespoons granulated sugar
Now dollop a heaping tablespoon full of the cheesecake batter on top of the muffin batter in each tin. Then using a butter knife, swirl the two batters together slightly. (Not mixing together) Then into the preheated oven for 20-25 minutes! Let the muffins cool for about 10 minutes and then turn out on a cooling rack. Enjoy!!!! We sure did!
Recipe yields 15 muffins.
image by Kara