Wednesday, April 6, 2011

Peanut Butter and Banana Muffins (from the Deceptively Delicious cookbook, but not exactly the same recipe)

  1.  12 muffin cups
  2. 1 cup firmly packed light or dark brown sugar
  3. 1/2 cup peanut butter
  4. 1/2 cup carrot puree
  5. 1/2 cup banana puree
  6. 1 large egg white
  7. 1 cup all purpose flour
  8. 1 teaspoon baking powder
  9. 1 teaspoon baking soda
  10. 1/2 teaspoon sea salt
  1. Preheat the oven to 350 degrees.  Place 12 muffin cups in a 12 cup muffin tin, or spray with nonstick cooking spray.
  2. In a large mixing bowl, mix 1/2 cup of the brown sugar with the peanut butter, the vegetable and banana purees, and the egg white using a wooden spoon.  (To make the banana puree, mash two bananas and then put them in the blender for 2 minutes.  To make carrot puree steam the carrots till they are soft and then put them in the blender for approximately 2 minutes.)
  3. Put the flour, baking powder, baking soda and salt in a bowl and stir.  Add to the bowl with the peanut butter mixture and stir just to combine.  Add the remaining 1/2 cup of brown sugar and stir once or twice.
  4. Divide the batter among the muffin cups and bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, 15 to 20 minutes.  Turn the muffins out onto a rack to cool.
  5. Store in an airtight container at room temperature for up to 2 days, or  wrap individually and freeze for up to 1 month.

We had these for breakfast this morning and they were a complete hit.  My son said they were the best muffins in the whole world.  My husband said they were absolutely delicious and my daughter gave an affirming "Um hum" while stuffing her face.  I preferred mine with margarine added to the center as they were still warm, so it would melt good.  My kids and husband ate theirs without butter.


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