I recently joined Pinterest. KAR explained it to me soon after we came home but I wasn’t ready to do anything online yet and so added Pinterest to the list of “things to do when I get better.” Well, I’m better, and as part of my social networking regime that is supposed to make me learn new things and become a responsible adult who is a member of the community I now enjoy pinning things and looking at other people’s pins daily. Instead of being something I “should” do, I have found that the image-based interface is easy for me to use given my vision issues. I also enjoy learning things that other people pin, e.g. recipes.
These muffins, for instance, are based on a website pinned by RSKL. I think I clicked on one of her Detoxinista pins and then somehow navigated to a recipe for PB Bars. I was then inspired to make some muffins. I love the idea of flourless baking since I’m trying to eat fewer grain-based foods, but I not-so-secretly crave them. All the time.
I actually added chocolate chips (big surprise) to some and left a couple plain. The cc kind is delicious with butter, and the plain kind (in the picture) I smeared with N’s butter (a soy butter introduced to me by a little friend who cannot eat dairy) and a bit of strawberry jam for PBJ muffins. Delightful. I prefer these toasted, so before serving, split the muffin and pop it in the toaster oven for a warm breakfast w. crispy edges.
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Flourless Peanut Butter Muffins
Inspired by the Detoxinista’s PBCC Blondies
Update: August 2013 – I looked at the PBCC Blondie recipe again and realized that my muffins are much more like the Detoxinista’s recipe now that I’ve eliminated the chestnuts, agave, and Greek yogurt. I think the difference in texture is related to the kind of PB used. The Detoxinista’s Blondies used thin/oily natural style peanut butter. I used “regular” (Like Skippy or JIF) PB for these muffins. And if you’d prefer a slightly bigger batch – I’m talking like, one more muffin, for an even 8, add the 1/2 c of Greek Yogurt back in. You could also try non-dairy yogurt or cashew cream. I haven’t done it myself yet, but will do it next time.
Oven: Preheat oven to 350 |Pan: Line muffin tin with liners, or use silicon muffin liners |Yield: I got about 7 muffins
- 1 c peanut butter (not natural or homemade – use something like Skippy or JIF)
- 1 egg
- 1/4-1/3 c honey or agave
- pinch of salt
- ½ tsp baking soda
- splash of vanilla
Combine everything. If you’re adding chocolate chips or anything, do it at the end. Fill your muffin cups. Bake 15 (ish) minutes. Serve warm (or store in airtight container and re-heat in toaster oven). P.S. I’m not making any statements re. the healthfulness (or otherwise) of these muffins. I just like the fact that they do not contain any kind of flour, no refined sugar, and they taste good! I’ll leave health discussions to people like Megan (the Detoxinista) who is actually educated/trained in nutrition.