Raspberry-Cream Cheese Muffins

Raspberry-Cream Cheese Muffins

2/3 cup (5 ounces) cream cheese, softened

1/3 cup butter, softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
2 cups fresh or frozen raspberries (I used mixed berries)
1/4 cup finely chopped walnuts (I used Almonds, nuts are optional)
 
Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.

Bake at 350 for 25 minutes
Makes 24 muffins

Adapted from Cooking Light

Banana Sour Cream Muffins

Ok, ok...I wasn't going to post anymore banana bread/ muffin type things on here anymore, since I have plenty. I thought these were pretty tasty though, and had to share. Since I wasn't planning on posting it, I didn't take pictures other than the final product and I can't remember how many it made...

Banana Sour Cream Muffins

1/4 c butter

1-1/2 c brown sugar

2 eggs

3-4 mashed bananas

1 c sour cream

1 tsp vanilla

1 tsp cinnamon

1 tsp salt

1-1/2 t soda

2-1/4 c flour

1 c chocolate chips

Bake at 350 for about 15-20 minutes

Banana Muffins

These were awesome! (and I halved the recipe)

Banana Muffins (or bread)

2-1/2 cups all-purpose flour

1-1/4 cups brown sugar
2 packages (3.4 ounces each) instant vanilla pudding mix
1-1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
5 eggs
2 cups mashed ripe bananas (4 to 5 medium)
1 cup canola oil
1 teaspoon vanilla extract
1 cup chopped nuts, optional


In a large bowl, combine the first six ingredients. In a large bowl, whisk the eggs, bananas, oil and vanilla. Stir into dry ingredients just until moistened. Stir in nuts if desired.

Transfer to two greased 8-in. x 4-in. loaf pans, or make muffins. Bake at 350° for 55-65 (20 for muffins)minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each) or about 24 muffins.

Banana Crumb Muffins

We buy a lot of bananas and so I usually have some that go bad and I just throw them in the freezer until I want to make something with them. Since I haven't been baking or cooking for awhile I have lots of bananas that I need to use so I've been looking at banana recipes. This recipe is from http://www.allrecipes.com/.

Banana Crumb Muffins


Batter:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted

Topping:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.