So I am on a bit of a muffin kick these days. I actually have a new set of muffins baking in the oven as I write this post. In my mind, a muffin is a great treat from breakfast all the way to a midnight snack and anywhere in between. I myself am a mid-morning snack muffin girl. I recently borrowed my Mum’s Muffin Mania cookbook with the intention of trying out a few new recipes. Muffin Mania, in my mind, is the classic muffin book. Recently, a number of my friends and I have discovered that our mums all use their banana muffin recipe! Also, I have a feeling there will be some muffin baking required for the wedding so I am trying to taste test a few recipes!
I was drawn to this recipe because I had previously made a batch of peanut butter muffins that didn’t win me over. Thankfully, Muffin Mania pulled through! These are a tasty little muffin and something I would make again. The original recipe didn’t call for chocolate chips, but if you have read our blog for a while, you know we love to add chocolate where possible!
Peanut Butter Muffins
Source: Muffin Mania
1 1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup peanut butter (smooth or chunky)
1/4 cup butter (I used margarine)
1 cup milk
2 beaten eggs
~3/4 cup chocolate chips
Mix dry ingredients and cut in peanut butter and butter until mixture is crumbly.
Add eggs, milk and chocolate chips and stir until moistened.
Bake at 375 degrees for 15-20 minutes.
Options: sprinkle muffins before baking with mixture of chopped peanuts and sugar or after baking, brush tops with melted jelly and dip in chopped peanuts.
OK, so I know we have been slacking here at Bake with Us. We have missed the last two TWD posts and we haven’t been posting much else. My only excuse is that I have been so busy baking (and partying with friends), that I haven’t had time to blog. Lame I know, but on the bright side I am having tons of fun and sharing the baking love. Sorry to our virtual friends, I will try and it make up to you over the coming weeks with lots of posts.
So this past weekend was my favorite baritone saxophonist’s 30th birthday. He has this thing for peanut butter and so I wanted to hook him up with a peanut butter cake. Peanut butter isn’t my favourite so I was worried about finding a good recipe. I went straight to some of my favorite blogs and found success over at Smitten Kitchen.
Deb’s recipe is great. I decided to omit the chocolate glaze and the extent of my artistic license was the addition of chopped peanut butter cups. I added finely chopped pieces to the middle layer and then coarsely chopped ones on top. Confession: I didn’t actually eat a piece but it looked fabulous. I ate some saxophone cookies, which will soon be appearing here. Stay tuned for more 30th birthday party recipes.
Image Credit: Shirantha Beddage
I like baking for other people, it’s kinda my thing. I mean don’t get me wrong, I like baking for myself but really how much baked goods can a single woman really eat? And thus, baking for others is advisable. I went over to a friend’s for dinner a few weeks ago and since I couldn’t arrive empty handed (I was being cooked for after all) I decided to make some peanut butter squares. That and I think there was once a request for chocolate and peanut butter and let’s be honest, I take orders.
Here is the recipe from One Ordinary Day
1/2 c. butter
1 3/4 c. confectioner’s sugar
1 c. peanut butter (I used smooth but added some crunchy as well, I think it would actually be good with crunchy)
3/4 c. graham cracker crumbs
1/4 c. butter
2/3 c. milk chocolate chips (they are pretty much the only option in my mind but if you want I guess you could use semi-sweet or I guess if you are hardcore you could use fancy dark chocolate and grate it)
Melt butter and remove from heat. Add sugar to butter and stir. Add the peanut butter and graham crumbs and mix well. Press into 9×9 (or something close to that) pan lined with foil or parchment paper.
Melt 1/4 cup butter. Add chocolate chips and stir until chips are almost melted. Remove from heat and continue stirring until mixture is smooth and shiny. Spread over squares. Refrigerate until set.