Wednesday, March 03, 2010

Peanut Butter Chocolate Chip Muffins

These are actually called "Only-Kids-Need-Apply Muffins" in my muffin cookbook, "Gloria's Glorious Muffins."

But frankly, I wouldn't waste these on kids. I used my $5-a-bag grain-sweetened chocolate chips in them. And my all-natural peanut butter. I doubt those galutes would appreciate the commitment I made to these!

We had a 2-hour school delay this morning so it seemed like the perfect time to bake.

1 C whole-wheat pastry flour (I used white because that's what I have right now)
1 C whole-wheat flour
1/2 C unbleached white flour
1/4 C toasted wheat germ
2 tsp baking powder
1 tsp baking soda

Sift together those together in a big bowl. Toss in
1 1/4 C carob chips (my grain-sweetened choc chips. and I only had one cup)

Set aside.

1 C hot water
1/2 C chunky peanut butter (I used smooth)
1 C soy or cow's milk (I used vanilla soy)
1/4 C canola oil
1/4 C honey, warmed slightly

Blend those together in a smaller bowl. I used my immersion blender.

Pour wet into dry, mix just until longer than that!
Spoon into muffin cups or tins. You're supposed to get 12, but I got 14.

Bake at 400 for 15-20 minutes. Cool in baking tins for another 10 minutes.

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