Monday, September 27, 2010

Muffin Monday-- Recipe for Apple-Peanut Butter Muffins

My craving for satisfying apple muffins was left unrequited with last week's muffin, so I decided to have another go this week.  I've got a new recipe for you, with a bit of a twist-- peanut butter! Apples and peanut butter being one of my go-to snacks throughout the fall and winter.  My appreciation for the combo has been enhanced by my finally buying-- and devouring in record time-- natural peanut butter. It actually tastes like peanuts! Who knew?

We introduced peanut butter to Mae several weeks ago, and she appears to take it just fine-- no allergies here, thank goodness.  So this muffin is a good way for her to enjoy this flavor combo, too (since I'm still pretty nervous about chunks of raw apple).

The recipe is based on these muffins, with a few changes to make up for the fact that I omitted most (but not all) of the sugar.  I added the apples, spices, and the peanut butter. The result is light, fluffy, and moist, which is exactly what I was going for. Win! This time I also remembered to add salt to the second half of the batter for some adult-friendly muffins. The salt-free ones were not bad, but they still benefitted some from the inclusion of salt. Just take care not to overstir the batter when you add the it, or the muffins will end up with the texture of little rubber lumps.

Apple-Peanut Butter Muffins

1 c. AP flour
1/2 c. whole wheat flour
1/4 c. sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 c. canola oil
1/2 c. milk
1/2 c. sour cream
1 egg 1 tsp vanilla
1 tsp cinnamon
1/2 tsp cardamom
1 c. cinnamon stewed apples, peeled and lightly mashed
natural peanut butter (no sugar or salt added)

Preheat your oven to 350, and prep your mini-muffin tins.
In a large bowl, mix together the flours, sugar, baking powder, baking soda, and spices. In a smaller bowl, whisk together the oil, milk, sour cream, egg, and vanilla. Gently stir the wet ingredients into the dry ingredients, then fold in the mashed apples.

Fill your muffin tins, then with a fingertip dipped in flour to prevent sticking, make little indentations in the center of each proto-muffin.  Add a 1/2 tsp or so dollop of the peanut butter.  (If that's too fussy, just spread peanut butter on 'em when it's time to eat 'em. That'll work, too.)

Bake for 12-15 minutes each. Makes 3 dozen mini-muffins.

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