Sunday, January 24, 2010
OMG PB&J Muffins
These are healthy? Seriously? Because OMG they are SO GOOD! Am I bragging? Yes I am, because I just made this recipe up and it rocks.
You might not believe me when you look at the ingredients, but they have been carefully selected to add sweetness, healthy vitamins and make a delicious muffin that you can eat completely guilt free.
1/2 cup flour
1 cup oats
1/2 cup almonds1/2 milled flax seed
1 cup dried plums (did you know they've officially been renamed "dried plums" because people associate "prunes" with old people and .... well, ya know.")
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/4 cup honey or agave nectar2 teaspoons vanilla
1/4 cup canola oil
3/4 cup carrot juice
3/4 cup smooth peanut butter (the real stuff, not Jiffy)
Your favorite jam or fruit preserves, not jelly because it will just soak into the muffin.
Preheat oven to 350F and line muffin tins (this made 18) with those fancy little paper liners or spray with cooking spray.
Put in your food processor: flour, baking soda, baking powder, salt, oats, almonds, dried plums and milled flax seed. Pulse until well mixed and chopped small.
In large bowl mix honey or agave and oil. Add eggs, vanilla, carrot juice and peanut butter. You may want to warm the peanut butter a bit first. Since the real stuff is kept in the fridge it doesn't mix quite as well cold.
Add dry ingredients and combine everything well.
Put about a Tablespoon of batter into each muffin cup covering the entire bottom of the muffin tin.
Drop a dollop of jam into the middle of each muffin cup.
Top with another Tablespoon of the batter and cover jam completely, filling muffin tin to the top.
Put muffins in the 350 F oven for 18-20 minutes until tops are browned.
Remove from pan and put on wire rack to cool.
Eat one while it's warm then come back here and leave a comment telling me how much you love me :) PS - Be careful, the fruit inside is HOT!
I made this with almond butter instead, about 1 cup
Applesauce instead of the carrot juice
1/2 cup whole wheat flour instead of the almonds
Great variation! Not sure which one I like better, they're both keepers :)