I had to make muffins yesterday. I mean, I really, really wanted muffins. For once, It wasn’t hard to decide what to make. I wanted a stick-to-your-ribs snack and could double as dessert.
Out came my new(old) Better Homes and Gardens Bread Cook Book that I picked up at a thrift store last week. I love thrift store cookbooks. Whoever gave them away was bored with the recipes or never used the book in the first place. I feel like I’m giving these relics of past eating styles a second chance. Besides, certain things never change. Muffins were more or less the same in the 80’s, right?
I thought I’d remembered seeing a peanut butter muffin recipe when I scoured my new cookbook for potential winners. I was right and it was the perfect recipe to adapt to my tastes and pantry. I don’t have any straight peanut butter at the moment so out came the giant jar of almond butter. Then there was my chocolate craving…that had to be addressed. I swapped some flour for cocoa powder and used whole wheat flour instead of the all purpose called for. The result was…not as good as I had hoped. These muffins are a bit dry as I made them but I think that could easily be righted with the addition of some mashed banana, applesauce, or yogurt.
Chocolate Almond Butter Muffins
adapted from Better Homes and Gardens Bread Cook Book
1 1/2 cups whole wheat flour (or all-purpose, or a blend…whatever you want)
1/3 cup cocoa powder
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup smooth almond butter
3/4 cup buttermilk
2 well-beaten eggs
1/2 teaspoon vanilla extract
And I would recommend – 1 mashed banana or 1/3-1/2 cup unsweetened applesauce or the same amount of plain/vanilla yogurt
Preheat oven to 375 degrees F.
Sift together dry ingredients.
Cut in almond butter until mixture resembles course meal.
Add milk, eggs, and other liquid ingredients all at ounce.
Stir until just mixed.
Spoon into lined muffin tin.
Bake at 375 for 15-20 minutes or until muffins are crusty on top and smell good!
Cool for at least 30 seconds before eating!