Banana muffins with cream cheese filling
They might look like normal muffins, but a bite into the centre unleashes a sweet, creamy surprise. Serve for breakfast or morning tea
Light cream cheese
1 cup(s), (220g)
½ cup(s), (125ml)
Plain wholemeal flour
1¼ cup(s), (180g)
2 medium, mashed
- Preheat oven to 180°C or 160°C fan-forced. Line a 12-hole (1⁄3-cup/80ml capacity) muf f in tin with paper cases.
- Using electric beaters, beat cream cheese and icing sugar in a small bowl until smooth. Set aside.
- Using electric beaters, beat brown sugar and eggs in a medium bowl until pale and creamy. Add oil and ¼ cup (60ml) water and beat until well combined. Sift flour, baking powder and cinnamon over egg mixture. Return flour husks to bowl. Stir flour mixture into egg mixture. Add banana and stir until just combined (do not overmix).
- Spoon half the muf f in mixture into paper cases. Drop 1 teaspoon of cream cheese mixture in the centre of each muf f in and top with remaining muf f in mixture. Bake for 15–20 minutes or until cooked when tested with a skewer. Stand muf f ins in tin for 5 minutes before turning out onto a wire rack to cool. Serve.
TIP: Grapeseed oil is good for baking as it has a very mild flavour. You can also use canola or sunflower oil.