peanut butter Archives - Page 3 of 3

Chocolate Banana Peanut Butter Muffins

August 5, 2011 ·

My maternal grandmother was incredible in the kitchen and notorious for her baking. She always had a vast array of ‘Grandma Goodies’ on hand, which certainly pleased her lucky grandchildren! She knew everyone’s favorite goodie (granted it was near impossible to choose just one) and loved to make sure those favorites were always available. One of my favorite goodies was a peanut butter rice krispie treat she made. Much to my delight, she once told me it was okay to have one for breakfast. “It has cereal after all!” is what she told me. Who was I to argue with such reason! I tried using that rationale to convince my parents, but it didn’t quite go over the way I hoped. I found myself faced with yet another bowl of cereal for breakfast.

My grandma was a wise woman and definitely on to something, if you ask me. I think she would support me wholeheartedly today, because I am going to tell you IT’S OKAY TO HAVE CHOCOLATE FOR BREAKFAST!

Chocolate in the form of Chocolate Banana Peanut Butter Muffins, that is! After all they are made with banana, peanut butter and whole wheat! I think individually each would be reason enough to forego your everyday cereal in favor of these muffins. Together, there is no excuse really.

These muffins are phenomenal. Chocolate and clove are a genius combination. The spices, along with the banana, take this muffin from a chocolaty dessert to a chocolate spice muffin. Combined with the peanut butter, it becomes the perfect breakfast muffin. My grandma would have definitely approved of this!

Chocolate Banana Peanut Butter Muffins

Yields: 12 muffins

Ingredients

½ cup all-purpose flour
¾ cup white whole wheat flour
⅓ cup unsweetened cocoa powder
1¼ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt (optional)
½ teaspoon cinnamon
¼ teaspoon ground clove
⅛ teaspoon ground nutmeg
1 cup mashed ripe banana (approximately 2 large bananas)
⅓ cup nonfat Greek yogurt
1 large egg
½ cup packed brown sugar
¼ cup canola oil
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips (I used mini chocolate chips)
8 tablespoons natural peanut butter (smooth or chunky)

Instructions

Preheat oven to 350 degrees. Prepare standard 12-cup muffin pan with liners or by spraying with cooking spray; set aside.
In a medium bowl, sift together flours, cocoa, baking powder, baking soda, salt (if using), cinnamon, clove and nutmeg.
In a large bowl, whisk mashed bananas and yogurt until smooth. Whisk in the egg, sugar, oil and vanilla until well blended. Add the flour mixture and fold gently until just combined. Fold in chocolate chips.
Fill each muffin cup about two-thirds full with the batter. Spoon about 2 teaspoons of peanut butte into the center of each cup. Evenly divide remaining batter to cover the peanut butter.
Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes in pan before transferring to wire rack to cool completely.

Adapted from Christina Marsigliese and Amy’s Cooking Adventures

Filed Under: bread, breakfast, Recipes Tagged With: brunch, chocolate, muffins, peanut butter

Whole Wheat Peanut Butter Muffins

July 20, 2011 ·

Whole Wheat Peanut Butter Muffins are a healthy muffin recipe made with buttermilk, brown sugar and topped with chopped peanuts and chocolate chips.

When I boldly declared Whole Wheat Peanut Butter Muffins as my favorite muffin of all time, Mike was not surprised in the least. Not only do they have peanut butter, which I love, but they also have brown sugar and buttermilk, two of my favorite baking ingredients. Chocolate chips and chopped peanuts don’t hurt either. 🙂

Today I am sharing with you a muffin recipe that I thought was lost forever. Many years ago, I bought a bag of whole wheat flour, and featured on the back was a recipe for peanut butter muffins. I decided to give the recipe a try and was blown away. The muffins tasted just like a peanut butter sandwich only in muffin form. They were incredible.

Fast forward years later, after many moves, the recipe sadly got lost in the shuffle. Until now! I googled away and found my beloved recipe at A Tasteful Garden. I had all of the ingredients on hand, so immediately got to work.

I decided to swap canola oil for butter and add chopped peanuts on top. I also used mini chocolate chips. I like that with small chips, it seems as though you get more chocolate per bite. As with most quick breads made with whole wheat flour, these muffins are dense and hearty. I find they are best enjoyed with a big glass of milk.

These muffins are even better than I remembered, and now thankfully will never be lost again!

Whole Wheat Peanut Butter Muffins

Yields: 12 muffins

Ingredients

2¼ cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt (optional)
¼ cup canola oil
½ cup brown sugar
¾ cup peanut butter
2 teaspoon vanilla extract
2 large eggs
¾ cup buttermilk
1 cup semi-sweet mini chocolate chips (optional)
⅓ cup chopped peanuts, for topping (optional)

Instructions

Preheat oven to 375 degrees. Prepare muffin pan with cooking spray or muffin liners. Set aside.
Whisk together flour, baking powder, baking soda and salt in a medium-sized bowl.
Cream together the oil and brown sugar. Add the peanut butter and mix until incorporated. Beat in the vanilla and eggs, one at a time. Scrape sides of the bowl often to make sure everything is evenly mixed.
Add one-third of the dry ingredients and mix until moistened. Add half of the buttermilk, mix until combined. Add the remaining dry ingredients and remaining buttermilk. Fold in chocolate chips, if using.
Divide batter evenly between prepared muffin pan. Sprinkle with chopped peanuts, if using. Bake until golden brown, 22-24 minutes. Remove from oven and allow to cool in pan for 5 minutes, then move to wire rack to cool completely.

Adapted from King Arthur Whole Wheat Peanut Butter Muffins, found on A Tasteful Garden

Filed Under: breakfast, Recipes Tagged With: brunch, buttermilk, chocolate, easy, muffins, peanut butter, quick, snack, whole wheat

Grilled Peanut Butter Chicken

July 11, 2011 ·

If I had to pick my all time favorite food, it would be peanut butter (although cheese is a very close second). I love peanut butter sandwiches, cookies, bars, on apples, plain, ice cream…*sigh* I could go on and on.

So one day when I was opening my lovely jar of peanut butter, this chicken recipe caught my eye. Peanut butter? Chicken? Mmm… I do not often stumble upon many savory peanut butter dishes, so I was eager to give this a try.

As with most of my chicken recipes for the grill, I adapted this recipe to be quick and easy – mix the marinade, put marinade and chicken in Ziploc bag, let sit in the refrigerator for about 2 hours, grill, eat. It’s that simple.

The peanut butter, soy sauce and ginger combination give this chicken dish a Thai-inspired flavor. It is really quite tasty AND another way to eat more peanut butter. Yum!

Grilled Peanut Butter Chicken
Yields 4 servings

1/2 cup natural peanut butter
2 tablespoons reduced sodium soy sauce
2 tablespoons lemon juice
2 tablespoons white wine vinegar
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 teaspoon ginger, grated or finely chopped
1 pound chicken tenders or chicken breast cut into 1 1/2 inch strips

In a bowl, prepare the marinade by mixing all of the ingredients except the chicken.
Put chicken in a Ziploc bag and pour marinade over chicken. Make sure chicken gets completely coated. Set in refrigerator for at least 2 hours.
Lightly oil grates on grill OR use a foil tray to cook chicken.
Place chicken on grill (or foil tray) and cook for 3-5 minutes per side, until chicken is cooked thoroughly.

Adapted from Smuckers Peanut Butter Jar Lid