Tonight I did a trial run of the muffins that we're planning to serve Thursday morning through Grace's Kitchen. I wanted to see how long it would take and how many it would make so that I allow the right amount of time on Thursday. This recipe, Cream Cheese-Banana-Nut Bread, is from the January 2005 issue of SL. I'm not a fan of bananas or banana bread and didn't expect to like this. However, I made myself try one and really liked it—the banana flavor is very subtle. It and the cream cheese make a rich, moist muffin. The original recipe calls for toasted chopped pecans; I was out, so for this batch I substituted chopped macadamia nuts. For the topping, I used the recipe for Peanut Butter Streusel. The combo was tasty, but when I make them on Thursday, the streusel will go in the middle of the muffins instead of on top. This will give better distribution of the banana-peanut butter flavor. Yummy!