I’ve had a serious hankering for muffins lately for breakfast. Now when it comes to muffins there are a couple of varieties: healthy, healthy-ish, and just-call-it-a-cupcake. (You know what I’m talking about)! When I started down the path of making some Peanut Butter Chocolate Chip muffins, I was thinking they’d fall into the just-call-it-a-cupcake category, but these actually are more healthy-ish. The low sugar content in the dough yields a peanut buttery bread-like muffin that’s very mildly sweet. Definitely don’t leave out the chocolate chips without increasing the sugar content in this recipe. These were also more filling than expected and the peanut butter helped keep my tummy full longer, which is even better!
What’s your favorite muffin variety? I need some new flavors!
Peanut Butter Chocolate Chip Muffins
Yields: 1 dozen muffins
2 cups all-purpose flour
1/3 cup granulated sugar
2 tsp baking powder
1/2 tsp kosher salt
3 Tbsp unsalted butter, melted
1/2 cup peanut butter
1 cup whole milk
1large egg, beaten
3/4 cup chocolate chips
Preheat oven to 350°. Combine the flour, sugar, baking powder, and salt in a large mixing bowl. In a separate medium sized bowl, whisk together the butter, sugar, peanut butter, eggs, and milk. Pour the wet ingredients into the dry and stir just until combined; fold in the chocolate chips.
Coat a nonstick muffin pan with cooking spray (or line with muffin liners). Fill each muffin cup about 3/4 full with batter. Bake 15-20 minutes or until light golden brown. Cool on a wire rack. Best served same day.
Source: Adapted from Real Simple
So I hear there’s a big football game coming up? 
I honestly do not care about football especially pro football. I do love me some Aggie football, although recently we haven’t been too good and it can awfully hard to watch. I do occasionally ”watch” the superbowl with friends but I’d say that’s only once every 3-4 years if that. So forgive me my football loving friends!
When I do “watch” the game, its usually more of an excuse to have a party and cook up some good eats. These make a great game-day appetizer (especially since they can be made in advance and frozen) or a great food for the little ones. I baked these up recently for a family at church who’s newborn is in the hospital. They have two little ones at home, including one picky-eater who loved these! I was surprised actually how much I enjoyed these. If you’re fixing them for the freezer, I’d recommend doing at least a double batch. They were a bit addictive!
Pepperoni Pizza Puffs
Yields: 48 mini puffs
1 1/2 cup all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp italian seasoning
1 1/2 cup milk
2 large eggs, lightly beaten
2 cups shredded mozzarella cheese (or italian cheese blend)
8 ounces pepperoni, cut into small pieces (about 2 cups)
1 cup marinara sauce (homemade or store-bought)
Preheat the oven to 375°. Grease two 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder and italian seasoning; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20-25 minutes. Serve with warm marinara sauce for dipping.
Freezer-instructions: Freeze baked puffs in a single layer on a baking sheet, then transfer to freezer bag. To reheat: bake at 350° for 8-10 minutes.
Source: Adapted from Everyday with Rachel Ray
