Monday, March 8, 2010

banana nut cream cheese muffins recipe

I had several overripe bananas this week.

I decided to make banana nut cream cheese muffins. The original recipe for this recipe is found here, but I tweaked it a bit, so I've included it here, too.

*1 1/2c butter at room temperature,
*2 packages (8oz each) cream cheese at room temperature,
*4c sugar,
*4 large eggs,
*6c all-purpose flour,
*1tsp baking powder,
*1tsp baking soda,
*1tsp salt,
*3c mashed bananas (about 4 ripe bananas),
*2c walnuts,
*1tsp vanilla extract.

Set your oven to 350°.

Start by creaming the butter and cream cheese:
Then add sugar until it's light and fluffy:
Next beat the eggs in a separate bowl and add to the butter, cream cheese, and sugar mixture slowly.
Combine your dry ingredients in a separate bowl and add it slowly to the mixture:
After you've mashed your bananas:
Add them to the mixture: Along with the walnuts and vanilla:
To bake muffins, spoon batter into 24 muffin cups. (For big muffins fill the cups almost to the top). Bake for 25-30 minutes or a toothpick inserted comes out clean. Allow them to cool. Makes 48 muffins. (I wanted to use up all of my bananas, which is why I made so many of them. The recipe can also be cut in half).