Prep 45 mins
Cook 20 mins
In 'American Home Cooking' by Cheryl & Bill Jamison
- 4 ounces cream cheese, softened
- 1 1⁄2 tablespoons sugar
- 2 teaspoons unbleached all-purpose flour
- 1⁄4 teaspoon pure vanilla extract
- 1 1⁄4 cups unbleached all-purpose flour
- 1⁄2 cup sugar
- 1 1⁄4 teaspoons baking soda
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground allspice
- 1 cup buttermilk
- 1 egg
- 1⁄4 cup vegetable oil
- 1⁄2 teaspoon pure vanilla extract
- 1⁄4 cup packed brown sugar
- 1 3⁄4 cups Raisin Bran cereal
- 1⁄4 cup oats (old-fashioned)
- 1⁄2 cup chopped dried dates
- Preheat oven to 400°.
- Grease a muffin tin for 12 muffins.
- Prepare filling--mix together the filling ingredients in a small bowl.
- Prepare batter--sift together in a medium bowl the flour, sugar, baking soda, salt, nutmeg, and allspice.
- In another larger bowl, whisk together the buttermilk, egg, oil, and vanilla.
- Combine the brown sugar with the dry mixture, then stir in the cereal, oats, and dates.
- Pour the dry ingredients into the wet ingredients, and mix by hand with just enough strokes to combine.
- Spoon out half the batter into the bottom of each muffin cup.
- Top each with 1-2 teaspoons of the cream cheese filling.
- Spoon the remaining batter equally over the muffins, covering the cream cheese completely.
- Bake the muffins for about 20 minutes, until brown and a pick comes out clean.
- Cool the muffins briefly, the turn out onto a baking rack.
- They can be eaten immediately or later at room temperature.
- Wrapped tightly, the muffins remain tasty for up to 2 days.