Half-Batch Peanut Butter Chocolate Chip Muffins

Last week I shared my recipe for Her Ladyship's Cranberry-Orange Muffins. Today I'm sharing one for my kind of muffin. Raise your hand if you're a peanut butter lover! Yeah! I have to actively keep myself from blogging exclusively about peanut butter and chocolate, otherwise my recipe index would be pretty monotonous. I could totally do that. But then I'd have to change the name of my blog to Wing It Peanut Butter and Chocolate, or  Wing It PBC, or Wing It PeaBuCho. Peabucho! I like it. I'll think about it.

Can I interest you in a Peabucho Muffin?



These are loaded with peanut butter, which makes them very dense and, well, peanut buttery. There is always the option to cut the peanut butter in half, which will render a lighter muffin that is still peanut buttery but at a more normal level. If you have a normal relationship with peanut butter, maybe the variation would be best for you. If your relationship with peanut butter is more intense, let's say if peanut butter is the "Mother" to your Norman Bates, then you may prefer the original version.

Mr. Wing-It says he likes his muffins stupid, so he prefers the dense ones too. Zing!

Half-Batch Peanut Butter Chocolate Chip Muffins Recipe Type: Muffins Cuisine: Vegan Author: Wing It Vegan Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Serves: 6 Ingredients: 1/2 cup almond milk 3 tbsp vegetable oil 1 1/2 tsp vanilla extract 1/3 cup sugar 1/2 cup natural peanut butter* 3/4 cup all purpose flour 3/4 tsp baking powder 1/4 tsp salt 1/4 cup chopped roasted peanuts 1/4 to 1/2 cup semi-sweet chocolate chips What To Do: Preheat the oven to 375 degrees F (190 C), line a muffin tin with six paper liners and spray with cooking spray. In a small mixing bowl, whisk together the milk, oil, vanilla extract, and sugar. Add the peanut butter and whisk or stir until smooth. In a medium sized mixing bowl sift in the flour, add the baking powder, salt, and chocolate chips and stir well. Pour the liquid ingredients on top of the dry and gently stir until just combined. Your batter should be thick, but you should still be able to pour it out of the bowl using a spoon for guidance. If your batter is not at least a little pourable add a bit extra milk. Fill each muffin well almost to the top. If you want, you can throw a few extra peanuts and chocolate chips on top for decoration. Bake for 22 to 25 minutes or until a toothpick inserted in the center of a muffin comes out with just a few moist crumbs. I like to broil mine at 375 for two minutes to make the tops nice and toasty. So I bake mine for about 22 minutes and then broil for a couple extra minutes. Let them cool in the muffin tin for about 10 minutes before transferring them to a cooling rack. Notes: You can use only 1/4 cup of peanut butter if you want a fluffier muffin. 1/2 cup of peanut butter is for insane peanut butter lovers![br]I like to throw in 1/2 cup of chocolate chips because I have no self control, but I realize that it may be too much for strange people who are not addicted to chocolate.

Did you choose the dense muffins or the fluffy variation? Either way, here's something else that's fluffy and sometimes a little bit dense. Lovey and Dovey! Here they are waiting for Food Dude to deliver their breakfast. Any time now. No hurry. We'll just be here looking hungry. Thanks.