I was getting ready to leave for Mexico for a family vacation and decided to clean out the refrigerator as much as I could. When I saw a couple of blackened bananas, I knew it was banana bread time. But then from the back of the fridge . . . the strawberries and cheesecake filling whimpered, wanting to join the fun. So glad they spoke up!
2. In medium mixing bowl, cream butter and sugar together.
3. In small processor, combine bananas, strawberries and cheesecake filling. Puree just until smooth. Do not over-process.
4. Add eggs, banana-strawberry-cheesecake mix, buttermilk, and vanilla until the batter is well mixed.
5. Sift in the flour, baking powder, salt and soda. Mix until well combined, but not completely smooth.
6. Fill muffin tins approximately 2/3 full. Bake at 325 degrees for 15 minutes. Check with toothpick. If it doesn’t come out clean, bake in about 2 min. increments and continue to check with a clean toothpick each time.
7. Let cool on a wire rack for 5 minutes. Loosen the muffins and place on grid or wire rack over a baking sheet.
8. Combine glaze ingredients in a Ziploc bag. Knead until smooth. Poke 3-4 holes in each muffin with a toothpick.
9. Cut a small hole in the corner of the baggie. Drizzle a little bit of glaze over the top of the muffins. Don’t use a lot; they’re already sweet. The glaze adds moisture.