Struck with the ambition to make muffins before rushing off to music class, I whipped these together super fast. Like lightening. Maybe I should call 'em lightening muffins. I like things that go together fast. It means very nearly almost instantaneous gratification. Or at the very least, I can squeeze them in easily before we have to head off somewhere. Which, it seems, we are always having to do.
You'll see my peanut butter addiction rearing it's head again. I guess I should be embarrassed. It's a little grade school, don't you think? In case you are sick of peanut butter, gentle reader, I promise to mix in other ingredients to keep interesting as the posts go on. It won't be all peanut butter, all the time. I won't tell you how I enjoy it by the spoonful straight from the container. That would just be embarrassing.
I'm thinking about our annual friends and family breakfast on the 25th of December, and planning out what I will make. Stay tuned for the fun. I promise not too many things with peanut butter. And, I shall endeavour to keep this promise. Sigh.
ingredients:
3/4 cup honey
3/4 cup peanut butter
1 cups hot water
1/4 cup chia seeds
1 tbsp ground vanilla bean
1 tsp sea salt
1 tsp ceylon cinnamon
4 eggs
3 cups almond flour
1/2 tsp baking soda
directions:
preheat the oven to 345
1. combine the honey, peanut butter, and hot water
2. add the chia seeds, vanilla, sea salt, and ceylon cinnamon
3. add the eggs
4. add the almond flour and the baking soda
5. scoop batter into prepared muffin cups
6. think of someone you love and wish desperately that no one is hungry today although you know the starving are legion ...
7. bake at 345 for 25-28 minutes
8. store in an airtight container when fully cooled
p.s. The texture on these is quite out of the world -- delicate and moist with a very tender crumb.
p.s. The texture on these is quite out of the world -- delicate and moist with a very tender crumb.
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