One fine Thursday morning, I (C) decided to do a little baking while my dear roomie E was at school for a tutorial. I have possibly 1 000 000 recipes favourited on foodgawker, so decided to choose one from there. I decided on Peanut Butter Muffins with Chocolate Chips from the Catching Pennies Blog.
The muffins baked up beautifully, and were soo delish. I chopped up and used some of the rando compounded chocolate that we had bought to make the Daring Bakers mallow cookies. These muffins are soo good.
PS. I'm just so excited that I have to say it again: WE MADE IT ONTO FOODGAWKER FINALLY! We've been trying to take nicer photos lately, and Friend B even MacGyvered a reflector thingy out of some tin foil and a wooden pot rest thingy. We only have point and shoot cameras as well, so it's hard to get professional looking pictures. We try our best though! Also, our readership went up to 3! We got three lovely comments! I was pretty much convinced that no one read our blog other than myself, E and possibly Friend B at times. lol.
Here is the recipe:
Peanut Butter and Milk Chocolate Chip Muffins
2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp butter, melted and cooled
1/2 cup crunchy peanut butter (or smooth)
2 large eggs
1 cup milk (low fat or skim is fine)
3/4 cup milk chocolate chips
Preheat oven to 375F. Line a a standard 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, salt and brown sugar.
In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Pour into flour mixture and stir until just combined. Stir in chocolate chips.
Divide batter into your paper-lined muffin tin. Each cup should be filled to the top, not just half way up, to ensure you get a nice dome on the muffin.
Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.
Cool on a wire rack.
Makes 12.
0 comments:
Post a Comment