Bran-Date Muffins

• 4 ounces cream cheese, softened
• 1 12 tablespoons sugar
• 2 teaspoons unbleached all-purpose flour
• 14 teaspoon pure vanilla extract
• 1 14 cups unbleached all-purpose flour
• 12 cup sugar
• 1 14 teaspoons baking soda
• 34 teaspoon salt
• 14 teaspoon ground nutmeg
• 14 teaspoon ground allspice
• 1 cup buttermilk
• 1 egg
• 14 cup vegetable oil
• 12 teaspoon pure vanilla extract
• 14 cup packed brown sugar
• 1 34 cups Raisin Bran cereal
• 14 cup oats (old-fashioned)
• 12 cup chopped dried dates

1. Preheat oven to 400.
2. Grease a muffin tin for 12 muffins.
3. Prepare filling--mix together the filling ingredients in a small bowl.
4. Prepare batter--sift together in a medium bowl the flour, sugar, baking soda, salt, nutmeg, and allspice.
5. In another larger bowl, whisk together the buttermilk, egg, oil, and vanilla.
6. Combine the brown sugar with the dry mixture, then stir in the cereal, oats, and dates.
7. Pour the dry ingredients into the wet ingredients, and mix by hand with just enough strokes to combine.
8. Spoon out half the batter into the bottom of each muffin cup.
9. Top each with 1-2 teaspoons of the cream cheese filling.
10. Spoon the remaining batter equally over the muffins, covering the cream cheese completely.
11. Bake the muffins for about 20 minutes, until brown and a pick comes out clean.
12. Cool the muffins briefly, the turn out onto a baking rack.
13. They can be eaten immediately or later at room temperature.
14. Wrapped tightly, the muffins remain tasty for up to 2 days.

cream cheese, sugar, flour, vanilla, flour, sugar, baking soda, salt, ground nutmeg, ground allspice, buttermilk, egg, vegetable oil, vanilla, brown sugar, cereal, oats, dates

Taken from www.food.com/recipe/bran-date-muffins-500584 (may not work)