Wednesday, August 15, 2012

Peanut Butter & Banana Muffins with Frosting


I love Betty Crocker's Gluten Free mixes, especially the cake ones, because you can use them as a base for pretty much anything (case in point: donuts). Although I'm a big fan of making stuff from scratch, mixes come in handy when I'm short on time, too. Today I had a hankering for something muffin-y and sweet, so I decided to make a banana muffin. But what makes a banana muffin even better?

A peanut butter cream cheese center.

And frosting.

So here's the end result:

Peanut Butter & Banana Muffins with Frosting
Makes 18 muffins

1 box Betty Crocker GF Yellow Cake Mix
1/3 C butter, melted
1/3 C water
3 eggs
2 tsp GF vanilla
2 bananas, mushed up

(Note: This is basically the same as the ingredients on the box, but you'll scale back on the amount of liquid that Betty tells you to use, because you're adding bananas)

Lightly grease 18 muffin tins, or use paper muffin tin liners. Mix everything together in a bowl until you have a nice smooth batter - you'll have some banana lumps, but that's ok. Use a batter scoop to fill each muffin cup about 1/3 of the way. Make sure the batter covers the bottom of the cup. Now, mix together the filling:

1 8-oz block of cream cheese, softened
1/3 C peanut butter
1/4 C powdered sugar

Once you've blended all these, drop a small glob of the cream cheese mixture into the center of the batter in each muffin cup. Finally, spoon the rest of the cake batter into the muffin tins, so the cream cheese is completely covered. Bake at 350 for 25 minutes.

Let your muffins cool, and then add frosting:

1/2 stick butter, melted
2 1/2 C powdered sugar
1 tsp vanilla
2 Tbs milk

Mix together thoroughly until it's smooth, then top your muffins. Remember those peanut butter and nanner sandwiches you ate when you were a kid? BETTER x 10000000.

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