Muffins overload

Off for 2 days. Decided to bake muffins. And, TA-DAR! Recipes taken from Muffin Receipes

Banana Chocolate Chip Muffins

Ingredients list:
1 medium egg
1 ½ cups of flour
¾ cup of milk
¾ cup of chocolate chips
½ cup of brown sugar
½ cup of puréed banana
¼ cup of vegetable oil
3 teaspoons of baking powder
½ teaspoon of salt
½ teaspoon of cinnamon
¼ teaspoon of nutmeg

Instructions:
1. Preheat oven to 400 degrees F. Grease a muffin tin and set aside.

2. In large bowl combine egg, milk, banana, and oil. Mix to combine.

3. In small bowl sift together flour, baking powder, salt, cinnamon, and nutmeg.

4. Slowly mix dry ingredients into egg mixture until just moistened, but still lumpy. Fold in chocolate chips.

5. Fill muffin tins until 2/3 full. Bake for 20-25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.

Raspberry Cheesecake Muffins

Ingredients list:
1 cup fresh raspberries
3 eggs
1 cup sugar
1 3 oz. package cream cheese
6 Tbsp butter
1 cup milk
1 1/2 tsp vanilla
2 1/2 tsp baking powder
2 cups flour
1/2 tsp salt

Instructions:
Preheat oven to 400°F. Grease muffin tin or alternatively line each with paper cases.

1. In a bowl, beat together the cream cheese with ¼ cup of sugar, 1 egg and ½ teaspoon of vanilla until completely smooth. Set aside.

2. In a saucepan, combine butter, milk and remaining vanilla. Stir continually over medium heat until butter has melted. Set aside until cooled.

3. Beat eggs into butter mixture.

4. In large bowl combine baking powder, flour, salt, and remaining 3/4 c. of sugar. Add butter and milk to mixture, and stir until just combined. Gently fold in raspberries.

5. Fill muffin tins until 2/3 of the way full, and top with 2 Tbsp of cream cheese mixture on top of each muffin.

Bake for 20-25 minutes until muffins are springy but firm.