I’ve been on a kick lately of baking and cooking without posting, so I am trying to catch up. This week certainly featured a lot of recipes from Emily’s blog, Daily Garnish. She is a pro, so it is easy for me to trust her recipes. Today’s is one of hers too– Peanut Butter Chocolate Chip Muffins.
I did make a couple of modifications the last time I made it in order to see if it would work with what I had in the house. I used half wheat and half white flour, and I used 1 3/4 cup coconut milk instead of the almond milk. Also, I used vegan chocolate chips to make the recipe vegan.
Did you try them? They’re good. 
My son is on a big time chocolate chip kick. He wants to put them in EVERYTHING. Honestly, who can blame him? Now that he is dairy-free, we use vegan chips. He still loves them, and I love being able to continue to give him a few of the “old” things he loves.
The Players
3/4 cup almond milk
1/4 cup melted Earth’s Balance Buttery Spread (you can use butter, if you prefer)
1 large egg
1 1/2 cup whole wheat flour
1/2 cup mini vegan chocolate chips
1/3 cup packed brown sugar
2 1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped nuts (optional)
The Fun
1. Heat oven to 400 degrees. Grease bottoms only of muffin cups (12) or line with paper cups.
2. Beat almond milk, buttery spread, and egg in large bowl with a fork or whisk. Stir in remaining ingredients just until flour is moistened.
3. Divide batter evenly among cups (about 2/3 full).
4. Bake 18-20 minutes or until golden brown. If using a greased pan, allow muffins to sit five minutes before removing them from pan. If you used paper muffin cups, remove immediately to wire rack.
We like to eat them warm…with melted Earth’s Balance.
Posted in Cookies on January 26, 2011
I really like to bake, in case you have not figured that out yet. However, I’m usually not so keen on eating what I bake more than a couple of cookies, so I tend to take a lot of baked goods to work or hope that Kevin will eat the sweets. I used to freeze some in our deep freeze, but since moving east, we have been without a deep freezer. It’s an adjustment to say the least. Anyway, here’s an oldie but goodie.
The Players
1 cup butter
1 cup brown sugar
1/2 cup sugar
2 eggs
2 tsp vanilla
1 1/4 cup flour
1/2 tsp baking soda
1 tsp salt
3 cups oats
1 cup chocolate chips
The Fun
1. Heat oven to 325 degrees.
2. Cream butter, brown sugar and sugar together. Add eggs one at a time until well mixed and then vanilla.
3. Add Flour, baking soda, and salt. Mix until smooth and well blended. Add oats one cup at a time and then chocolate chips.
4. Drop on to a cookie sheet — approximately 1 tablespoon in size– and then bake until brown (approximately 10 minutes).
These muffins are a bit sweet, and I prefer them without chocolate chips, but as long as my husband and son like them with chocolate, I will usually add the chocolate chips. This recipe is a modification of Betty Crocker’s banana bread.
The Players
- 1.25 cups Sugar
- ½ cup butter, Softened
- 2 Large Eggs
- 3 medium bananas, very ripe, mashed
- ½ cup buttermilk
- 1 teaspoon vanilla
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup cranberries
- 1 cup chocolate chips
The Fun Part
1. Move oven rack to low position so that tops of the muffin pan will be in center of oven. Heat oven to 350 degrees. Grease bottoms only of muffin pan or use muffin cups.
2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Stir in bananas, buttermilk and vanilla; beat until smooth. Stir in flour, baking soda and salt until just moistened. Add cranberries and chocolate chips. Divide batter evenly in the muffin pan sections.
3. Bake 15-20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan on wire rack.
4. Loosen sides from pans; remove and place top side up on wire rack. Cool completely. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
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