The marriage of peanut butter and chocolate has been celebrated for many, many years (did you know that the Reese's Cup has been around for over 80 years!!) Whenever I check out the ingredients in a recipe, if I notice that both peanut butter and chocolate are included, I'm already preheating the oven.
If you happen to follow my blog on even a semi-regular basis, you've probably figured out that I'm a huge fan of four things....muffins, soups, cheesecake and panini. Look how good that makes your odds of guessing what I'll be blogging about today! Let me know if you got lucky....lol
Peanut Butter Chocolate Muffins
1 cup whole wheat pastry flour
3/4 cup whole grain oat flour
2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
Mix dry ingredients together and set aside.
1 egg white
1 cup buttermilk
1/2 cup peanut butter, softened slightly in the microwave (15-20 seconds)
1 mashed very ripe banana
1 tsp vanilla
1/2 cup brown sugar Splenda
1/2 cup mini chocolate chips
Whisk wet ingredients and Splenda together. Combine with dry ingredients, stirring just to moisten. Stir in chocolate chips.Spray 12-cupcake baking tin with cooking spray and divide mixture amongst cups.Bake in preheated 350 degree oven for 23 minutes. Remove from oven and allow to cool in tin for 5 minutes before removing to cooling rack.
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