Wednesday, October 21, 2009
Tonight's recipe was PB&J Muffins (page 409). Again, I wanted something I could make with pantry staples. And who doesn't like peanut butter and jelly? I made them with Peanut Butter and Co. Mighty Maple peanut butter and with Trader Joe's Superfruit Spread for the jelly. I substituted almond milk for soy milk. They were easy to put together and baked up nicely. Once again I didn't get twelve muffins, but nine. These ones are much bigger than the chive flecked potato ones though. I probably could have gotten twelve if I had made them smaller. They also look very pretty with the dot of jelly in the center.
These muffins are delicious! They have finely chopped peanuts on top. (I chopped them in my food processor.) I ate mine while it was still warm. They have a hint of maple too, probably enhanced in this case because I used the maple peanut butter I'm going to have another one with a tall glass of chocolate soymilk.
These muffins are going to be my breakfast tomorrow morning. Make them!