OK - Here we Go!! I choose as my first cookbook - The Lady and Sons, Too. It was written by none other than my inspiration - Miss Paula Deen. That part was easy. Now I thought how can I do the Eeny Meeny Miny Mo game with the cookbook. I just took it in my hands, starting flipping the pages randomly, and said the little rhyme, but I changed it up -- Eeny Meeny Miny Mo, Catch a Recipe by the Toe, If it Hollers Let it Go, Eeny Meeny, Miny, Mo. I landed on page 128 - Crunchy Peanut Butter Muffins.
I have to honestly say if I had not done this experiment in cooking, I would have probably never tried this recipe or many many others. I think the experiment will work because it will open my eyes and my mouth (!) to a wide variety of different foods.
These muffins turned out delicious and were a hit. I can see using them as a Breakfast on the Go Item. They would also go great with a brunch menu. Husband Fred and I even ate one tonight for dessert!! Don't tell the Food Police!!
I need to work on my picture taking skills. A little too much flash!! But here is the awesome first cookbook that I chose. MY HERO!!!
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| Here are all the ingredients. I thought I did a pretty good job of displaying them!! You will notice I substituted Almond Breeze Milk for the whole milk. I was cooking with the Food Police (Registered Dietician Daughter Anna) and she said this would work. You get fewer calories for more milk plus you get the healthier fat. OK I like that!! |
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| Here is the mix of flour, baking powder, cinnamon, and salt. So far so good! |
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| Yummo on the peanut butter, oil, brown sugar, and mushed banana mixture. I could eat this by itself. |
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| After mixing in an egg and the yummy Almond Milk, I added the wet to the dry and stirred. I then used my trusty icecream scoop just like Paula tells us, and filled the muffin liners with batter. But I was not done. You then add a wonderful topping made of cinnamon, brown sugar, BUTTER,and dry roasted peanuts. I baked them for 18 minutes at 400 degrees and this is how they turned out. Not too shabby!! |
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| Here is the finished product. And can I say, they are delicious!! Crunchy Peanut Butter Muffins Paula Deen The Lady and Sons , Too Cookbook Muffins 2 c all-purpose flour 4 tsps baking powder 2 tsp cinnamon 3/4/tsp salt 1/4 c peanut butter (Crunchy or smooth) 1/4 c peanut oil (I used canola oil) 3/4 c packed light brown sugar 1 very ripe banana, mashed 3/4 c milk (I used Almond Breeze) 1 egg Topping 1/2 tsp cinnamon 1/4 c packed light brown sugar 2 tbs butter 1 c unsalted roasted peanuts, chopped Preheat oven to 400 degrees. For the muffins, stir the flour with the baking powder, cinnamon, salt until well blended; set aside. In a separate bowl, beat the peanut butter with the peanut oil, sugar, and banana. Add in the milk and egg and beat until smooth. Pour this mixture into the center of the dry ingredients and stir with a large spoon until just moistened. Line 2 1/2 inch muffin tins with paper liners and fill the cups two-thirds full with batter. For the topping, stir the cinnamon into th esugar. Using a pastry blender or two knives, cut the butter into the sugar until the mixture is crumbly. Lightly stir inthe peanuts; set aside. Sprinkle the topping evenly over each batter-filled cup. Bake for 18-20 minutes, or until the muffins spring back if lightly pressed in their centers. |
