Monday, December 23, 2013

Peanut Butter Chocolate Chip Muffins


Peanut Butter Chocolate Chip Muffins
These muffins are my daughter's new favorite.  They almost taste like a cookie and with the chocolate chips in them, they taste like more of a treat than they really are.  I came up with the idea simply because I wanted to use up two eggs and some mini chocolate chips before heading out on vacation, and I thought what better combination with chocolate than peanut butter?  I have made many peanut butter cookie recipes and one muffin recipe using bananas:(http://www.poconopabulum.com/2013/10/peanut-butter-and-banana-sandwich.html), but never a simple peanut butter muffin.  The ingredients in this recipe are just as healthy as most of my baking, full of whole grains, healthy fats and protein, and fairly low in sugar.  But the result is amazing.  Best when fresh out of the oven, these muffins get almost crunchy on top, while being moist on the inside and half of them were gobbled up right away by my very appreciative family.

Peanut Butter Chocolate Chip Muffins
 
ingredients

1 C. organic plain soy milk
1 T. organic apple cider vinegar
2 C. organic whole wheat pastry flour
1 T. ground flax seed
1 T. wheat germ
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 C. organic canola oil
1/3 C. natural peanut butter
2 organic eggs
1/4 C. organic white sugar
1/4 C. brown sugar
1 tsp. vanilla extract
1/4 tsp. almond extract, optional
1/2 C. mini dark chocolate chips



In a small bowl, combine the soy milk and vinegar.  Stir together and let sit for about 5 minutes until it thickens slightly. In another small bowl, mix together the flour, flax seed, wheat germ, baking powder, baking soda, salt and cinnamon. In a larger bowl, whisk together the oil, peanut butter, eggs, sugar, brown sugar, vanilla and almond extract.  Add in the dry ingredients and stir to combine.  Whisk in the soy milk mixture and then fold in the chocolate chips.  Pour into greased or paper lined muffin tins bake at 375F for about 25 minutes. Makes 12 fairly large muffins.
ready to bake

hot from the oven

ready to eat!

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