Wednesday, December 1, 2010

Peanut Butter Muffins

Happy December! There's lots of excitement going on around here as tonight is the first night of Chanuka. To me, this holiday is family time and while it saddens me that for the fourth year in a row I will be without my family, I am consoled by the fact that I am in Israel lighting and celebrating with my girls. In any case, besides for all of the Chanuka hullabaloo, I've been baking a bit because I've been in and so had the time. I'd been meaning to make muffins for my roommates for breakfast-to-go as a means of finishing up the last of the buttermilk sitting in my fridge. I made these muffins, used up all the buttermilk, but sadly, these didn't make it to the end of the day and so there were none left for my dear roommates. At least they got eaten. So what did I make, exactly? I made Peanut Butter Muffins from KAF Whole Grain Baking. Delicious and (somewhat) nutritious, made with whole wheat flour. I made the recipe as is, initially opting not to make the glaze. When my first two tasters commented that there wasnt enough peanut butter flavor in the muffin itself, I quickly corrected that by whipping up the optional glaze. From then on, these didn't stand a chance. The recipe makes 12 nice sized peanut butter muffins and just enough glaze to top 'em all. You can choose to top these with chopped peanuts, but I think that garnish is more than necessary for these simple muffins.

Peanut Butter Muffins
adapted from Whole Grain Baking

2 1/4 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
4 tbsp margarine or butter
1/2 cup dark brown sugar
3/4 cup smooth peanut butter
1 1/2 tsp vanilla
2 eggs
3/4 cup buttermilk
1 cup chocolate chips

1/4 cup smooth peanut butter
3 tbsp powdered sugar
1/4 cup milk

Preheat the oven to 375. Line a 12 cup muffin pan with liners. Set aside. 
Combine all of the dry ingredients in a bowl and set aside. Place the margarine and sugar in a bowl and beat until smooth. Add the peanut butter and beat until incorporated. Add the vanilla and eggs one at a time, scraping the bowl to make sure everything is incorporated. Add the dry ingredients alternating with the buttermilk, beginning and ending with the dry ingredients. Add chocolate chips.
Using a large cookie scoop, evenly portion the batter into the muffin cups.
Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. After a few minutes, either turn them on their sides to cool or remove to a wire rack to cool completely. For the glaze, beat the sugar and peanut butter until smooth in a small bowl. Add the milk a little at a time until a spreadable glaze is formed.
Glaze and enjoy!

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