Cream Cheese Banana Muffins

Cream Cheese Banana Muffins FOR THE BREAD: 3/4 cup granulated sugar 1/2 cup vegetable oil 1/4 teaspoon salt 2 overripe bananas 2 large eggs 7 tablespoons sour milk or add 1 teaspoon vinegar to the milk to sour it 1 teaspoon baking soda 2 cups all purpose flour 1/2 cup chopped nuts optional FILLING: 4 ounces cream cheese room temperature 3 tablespoons granulated sugar Preheat oven to 350°F. Line muffin pans with paper baking cups. Stir oil and sugar with wooden spoon or spatula. Set aside. Add bananas, eggs, milk, vinegar, baking soda, and salt to a blender jar and blend until smooth. Pour half the banana mixture into the oil mixture with 1 cup of flour. Stir until just incorporated, then add the remaining banana mixture and flour. Stir until just incorporated. Stir in nuts, if using. Make the cream cheese filling: stir (or use a hand mixer) together cream cheese and sugar until smooth. Fill muffin cups with about 2 tablespoons of muffin batter. Add about 1/2 teaspoon of cream cheese to the center of each muffin, then top with another 1 tablespoon of batter. Sprinkle with chopped nuts on top, if desired. Bake for 14-18 minutes until a toothpick comes out clean from the side of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely. Store in an airtight container for up to 3 days or freeze for up to one month.