Friday Fun Food: Peanut Butter and Choc Chips Muffin

Whoa! I've almost forgotten I have blog.  Thanks to some of you lovely readers who have reminded me that I'm somehow being missed :) 

I do have tons of stories to tell and most are about the dramatic and at the same time blissful moments of a mama but today is Friday so I decided to share something yummy.  See, ever since the Little Spanish Pinay started daycare, I've been cooking and baking nonstop because this mama strives hard to prepare homemade packed lunch and snaks for that little woman.

I got this recipe from Pinterest.  Ugh, this website is addicting, I tell you.  Here's the direct link where I copied the recipe from. 

So here is the recipe lineup:

2 1/4 cups flour

2 tsp baking powder

1/2 tsp salt

2/3 cup brown sugar

6tbsp butter, melted and cooled

1/2 cup peanut butter (cruncy or smooth)

2 eggs

1 cup milk

3/4 cup chocolate chips

See that big tub of baking powder? A product of compulsive buying! I don't know what was I thinking buying that humongous amount of baking powder.  Not like I own a baking shop!  

And oh, that carton on the upper right corner?  That's milk.  Sheep's milk!  It's actually equivalent to a half and half milk.  The recipe calls for a normal milk - whole milk I suppose but since this is all I have (and soymilk), then this is what I used.  Sheep's milk is more digestive than a cow's milk so this is our staple milk at home :)  I won't be able to tell the difference it will make on the muffin but I can tell you that the muffins turned out quite succulent!

Eeeeniways, here's the direction.

1. Preheat oven to 375ºF (190ºC).  I do not usually preheat my oven before I start everything.  I do things slowly... most often than not, even the instruction says 15minutes prep time, I would consume double or so. Hence, so as not to waste power (and money), I usually preheat the oven when I am starting to pour in the batter into the molders.  I just make sure that the even preheats for at least 10mins.

2. In a large bowl, wisk together the dry ingredients.   

That wisk without a handle is from my stick blender that broke.  The wisk works just like any other wisk so I decided it will not go to the trash :-)

3.   In a medium bowl, whisk the melted butter, peanut butter, eggs and milk until smooth.  Now, I may or may have not purposely let the peanut butter overflow from the measuring cup... but hey, I love peanut butter! Especially my homemade peanut butter!

4. Pour into flour mixture and stir until just combined. 

5. Stir in those yummy choc chips!  Batter will be thick.

6.  Divide batter into the paper-lined muffin or cupcake molders.  Each cup should be filled to the top and not just half way up to get that nice dome on the muffin.

note:  The original recipe said this will make 24 muffins... I was only able to do 17!  I think when it says fill up to the top, I understood it like overflowing a little bit.  I guess I have the tendency to exagerate a bit.

7. Bake for 17-20 minutes or until a toothpick comes out clean and the top of the muffin springs back when lightly pressed.

 

Hello beauties!

They are really nice to the pallette.  One bite and you'll be asking for more!  Hubby's comment is that it could still probably use some more sugar... but what can I say? Hubby has a very sweet tooth.  He's on the upper extreme of the sweeth tooth level.

So, tah-tah for now and happy weekend everyone!