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	Tropical Banana Cream Muffins

1 1/4 cup whole wheat flour		2 eggs
1 cup cake flour		1/2 cup firmly packed brown sugar
2 tsp baking powder		2/3 cup creamy blend 1 Or 2
1 tsp baking soda		2 ripe bananas -- mashed
1/2 tsp salt		2 tsp grated lime rind
1/2 tsp cinnamon		2 tsp lime juice
1/4 tsp ginger		1/4 cup coconut flakes

Heat oven to 350 F. In a large bowl combine whole wheat flour, baking powder, baking soda, salt,
cinnamon and ginger; set aside. In a small mixer bowl beat eggs on medium high speed until frothy. Add
brown sugar, Creamy Blend, bananas, lime peel and lime juice. Beat at medium speed, scraping bowl
often, until smooth, 1-2 mins. By hand, stir banana mixture into flour mixture until well mixed.
Spoon batter into 12 paper-lined muffin cups. Sprinkle tops with coconut. Bake for 20-25 mins or until
wooden pick inserted in center comes out clean. Cool on wire cooling rack.

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