I haven't posted anything in a long, long time! And that is sad, because there have been some delicious things made in this kitchen since November. Oh well, have to start (again) somewhere...
(PS I have a LOT of black bananas. This may start a trend.)
Muffins:
Ingredients:2 eggs
2/3 cups light vanilla silk soy milk
1/4 cup canola oil
1/3 cup sugar
2 tablespoons maple syrup
1 overripe banana
2 cups whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2/3 cups rhubarb (I used frozen rhubarb chunks.)
Instructions:
Preheat oven to 350 degrees. Mix wet ingredients. Mix dry ingredients separately. Add dry into wet ingredients. Fold in rhubarb.
Filling:
Ingredients:1/4 package of cream cheese (2oz.)
1/8 cup sugar
1/4 teaspoon cinnamon
1/8 cup light vanilla silk soy milk
Instructions:
Mix all ingredients.
Fill muffin pan 1/2 full with mix, place filling into a hole in the mix, then added mix to top each slot in the muffin pan. To top, mix 4 teaspoons cinnamon, 4 tablespoons sugar and 1 teaspoon vanilla. Add crumbles to top each muffin.
Bake for 25-30 minutes or until muffins are no longer shiny on top/tooth pick comes out with no wet dough.
WARNING: These are not healthy like many of my past recipes. These are a treat for my coworkers and meant to be too sweet/too sugar-y, and c'mon, cream cheese isn't used in health food.
