5.16.2013

Peanut Butter Carrot Muffin Recipe

I mentioned I didn't have my normal peanut butter muffin the other day, and that I had it today, and got lots of requests for a recipe. So today seems like the perfect day for making recipe dreams come true!

I can't take full credit for this recipe as I did get inspired from Jessica Seinfeld and her Deceptively Delicious cookbook. If you haven't seen it before, check it out. It has lots of ideas for sneaking veggies into food if you have picky eaters. I don't but I still like the idea of increasing the nutritional value of the meals I make. Plus, I loved the idea of having a freezer stocked of purees! It keeps healthy food right at your fingertips almost year round...if you stay on top of your preparations. And I probably don't puree as nicely as Jessica Seinfeld does...perhaps a finely chopped mix....but it works for my purposes in life.

So here is how I "puree" my carrots. And once again, it isn't the true puree that is the consistency of baby food. If that is what you are looking for, do it better than I do. Big smiley face! When I am feeling ambitious and have the time, I will steam my carrots first and I tend to buy the huge bag of baby carrots from Costco. This leaves us some for snacking and many for prepping. If I am lazy or short on time, I skip the steaming step and I can't say there is much of a difference from my standpoint. But please remember, I am not concerned about texture. After steaming a bit, I fill up my food processor with the carrots, put the cover on, and start chopping. I will add water if it seems the food isn't moving right but try not to add too much. Perhaps if I added more I may actually get to the true puree stage! P.S. I freeze all my puree in pre-measured 1/2 cup baggies. Yep, I am fully listening to Jessica Seinfeld now! And I am still dreaming of a way to prep, freeze, and store and make less of a negative impact on the environment but still have room in my freezer. And in case you are interested, I fold those quart sized bags up in thirds and store in ice cube bins. You know, those white ones that you could put ice cubes from the ice cube trays into and then get another tray going. Yes, I did that as a kid. Yes, I have an ice cube maker now. No, the dispenser doesn't work. But I am digressing....


The Recipe!

Here is the recipe I use and it isn't 100% the same as the one in the cookbook. Did I mention I have a tendency to not follow recipes 100%? It may be a problem one day. And if you actually have this cookbook, it is the Peanut Butter and Jelly Muffins on page 63. And no, I don't do jelly. Ucky face!

1/2 cup peanut butter (creamy)
1/2 cup carrot puree
1/4 cup brown sugar (the recipe calls for 1/2 so go ahead and increase if you want it sweeter)
2 Tbl butter (I am thinking about cutting this out and trying applesauce)
1/2 cup plain yogurt (my last batch I had to use an 6 oz cup of Chobani banana yogurt minus a bite....to make it closer to 1/2 cup obviously!)
1 egg white (I really think sometimes I just throw in the whole egg...minus the shell please)
1 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt (I have learned that my coarse Hawaiian salt is not a good substitute, use plain salt unless you want a salty bite here and there)

Preheat your oven to 350 degrees Fahrenheit. I lightly spray my reusable muffin cups. The recipe says it makes 12 muffins. I make 15-18 of them.

Now here is the big confession, I just add it all into a large mixing bowl and then mix. I know that I am supposed to mix the dry's and wet's and then combine. That is just more dirty dishes. And don't be shocked by the doughy, sticky, gummy consistency. It is amazing how food combines. Divide between the muffins cups and bake.

Ironically, the recipe says 20-25 minutes and I do bake 20-25 minutes even though my muffins must be smaller since I made more of them. My oven might be cooler than I think.

I cool the muffins on a rack for a few minutes before taking them out of the reusable muffin cups. Once they are fully cool, I wrap individually in plastic wrap, put in a large freezer bag, label, seal, and freeze. Then I can grab one out the night before my run and it is ready in the morning! And it is easy to grab one, heat it up, and add a little extra peanut butter on top for a snack! Yummy!

I know, the whole individual wrapping isn't aligned with green living but hey, I am trying and I do re-use the larger freezer bag for a few batches! Or at least until it has seen many better days.

Daily Gratitude: I am thankful for recipe books.
Daily Affirmation: I discover yumminess when I don't follow recipes 100%...at least most of the time.

4 comments:

  1. you are invited to follow my blog

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  2. I'd do exactly the same - put it all in one bowl to save on washing up. It's only sensible.

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  3. Oh I'm so gonna try these! Thanks for the recipe.

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  4. Thanks ... there were many smiles in that posting but you know me too well and can figure out what made me smile. But this one made me laugh out loud. "1/2 cup plain yogurt (my last batch I had to use an 6 oz cup of Chobani banana yogurt minus a bite....to make it closer to 1/2 cup obviously!)" - Much appreciated that one. Well in 4.2 months when I can wean off of the vegan/no gluten diet I will have to try these. Mahalo.

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