Muffins with Banana Cream Cheese fillings

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Name: Banana - Cream Cheese Breakfast Cakes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 8 ounces Cream cheese Room Temperature - filling; 1 teaspoon Vanilla extract - filling; 2 large Egg whites Room Temperature - filling; 1/2 cup Granulated sugar - filling; 1 1/2 cups All purpose flour - cakes; 1 1/2 teaspoons Baking soda - cakes; 1/2 teaspoon Kosher Salt - cakes; 1 stick Unsalted butter Room Temperature - cakes; 3 tablespoons All purpose flour - cakes; 2 tablespoon Unsalted butter Room Temperature - cakes; 1 cup Granulated sugar - cakes; 6 tablespoon Granulated sugar - cakes; 2 teaspoons Vanilla extract - cakes; 3 large Egg - cakes; 3 Bananas Very Ripe, Mashed - cakes

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INGREDIENTS

8 ounces Cream cheese ; Room Temperature - filling
1 teaspoon Vanilla extract ; - filling
2 large Egg whites ; Room Temperature - filling
1/2 cup Granulated sugar ; - filling
1 1/2 cups All purpose flour ; - cakes
1 1/2 teaspoons Baking soda ; - cakes
1/2 teaspoon Kosher Salt ; - cakes
1 stick Unsalted butter ; Room Temperature - cakes
3 tablespoons All purpose flour ; - cakes
2 tablespoon Unsalted butter ; Room Temperature - cakes
1 cup Granulated sugar ; - cakes
6 tablespoon Granulated sugar ; - cakes
2 teaspoons Vanilla extract ; - cakes
3 large Egg ; - cakes
3 Bananas ; Very Ripe, Mashed - cakes

Servings

INSTRUCTIONS

2. Make the cakes; line a muffin tin with paper liners sift the flower, baking soda and salt into the bowl.

3. Clean out the mixer. Beat the butter, sugar and vanilla with paddle attachment until fluffy about 5 minutes. Beat in eggs one at a time. Beat in mashed bananas until combined. Add half of the flour mixture beat on low speed until combined then add remaining flour mixture beat until just combined do not over mix.

4. Divide the batter amongst the 12 muffin cups and insert the pastry bag pipping 1 tbsp of filling until 3/4 cup full. Bake until toothpick inserted comes out clean about 20 - 35 minutes. Transfer pan to rack to let cool.

NOTES

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Banana - Cream Cheese Breakfast Cakes

8 ounces Cream cheese Room Temperature - filling
1 teaspoon Vanilla extract - filling
2 large Egg whites Room Temperature - filling
1/2 cup Granulated sugar - filling
1 1/2 cups All purpose flour - cakes
1 1/2 teaspoons Baking soda - cakes
1/2 teaspoon Kosher Salt - cakes
1 stick Unsalted butter Room Temperature - cakes
3 tablespoons All purpose flour - cakes
2 tablespoon Unsalted butter Room Temperature - cakes
1 cup Granulated sugar - cakes
6 tablespoon Granulated sugar - cakes
2 teaspoons Vanilla extract - cakes
3 large Egg - cakes
3 Bananas Very Ripe, Mashed - cakes

1. Preheat oven to 325`. Make the filling: Beat the cream cheese and vanilla in a stand  mixer fitted with the paddle attachment on medium speed until smooth; transfer to a bowl. Clean out the mixer. Add the egg whites to the mixer and beat with the whisk attachment on medium- high speed until frothy, about 1 minute. Gradually beat in the sugar, then increase the mixer speed to high and beat until shiny and when stiff peaks form about 3 minutes. Then add half of cream cheese mixture and beat until just combined. Add the remaining cream cheese mixture and beat until smooth. Transfer the filling to a pastry bag fitted with a large round tip; set aside. 
2. Make the cakes; line a muffin tin with paper liners sift the flower, baking soda and salt into the bowl. 
3. Clean out the mixer. Beat the butter, sugar and vanilla with paddle attachment until fluffy about 5 minutes. Beat in eggs one at a time. Beat in mashed bananas until combined. Add half of the flour mixture beat on low speed until combined then add remaining flour mixture beat until just combined do not over mix.
4. Divide the batter amongst the 12 muffin cups and insert the pastry bag pipping 1 tbsp of filling until 3/4 cup full. Bake until toothpick inserted comes out clean about 20 - 35 minutes. Transfer pan to rack to let cool.

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Nutrition

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Serving Size: 1 Serving (152g)
Recipe Makes: 12 Servings

Calories: 518
Calories from Fat: 413 (80%)

Amt Per Serving		% DV

	Total Fat 45.9g	61 %
	Saturated Fat 27.8g	139 %
	Monounsaturated Fat 11.9g
	Polyunsanturated Fat 2g
Cholesterol 174mg		54 %
Sodium 371.2mg		13 %
Potassium 225.3mg		6 %
Total Carbohydrate 21.9g		6 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 20.7g
Protein 6.3g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 518

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