Road Trip Series: Peanut Butter Choco-Wheat Muffins
Doesn’t have the same ring to it as say, EVOO, does it? PBWW stands for Peanut Butter Chocolate Chip Whole Wheat Muffins, or for short…muffins. The easiest foods to tote along on a road trip seem to always be loaded with carbs. I know that carbohydrates themselves are not bad guys, but when they are all you eat, you just end up feeling like a spacey, bloated bagel (who is still hungry for more). I was happy to find this recipe, which uses all whole wheat, has minimal sugar and a bit of protein to boot. I hate that saying, “to boot”. I’m sorry for using it.
Attention grammarophiles: I know that the period almost always goes on the inside of quotation marks. I did some extensive research on that sentence and found that placing the period on the outside of the quotations is correct in this instance. For the rest of the world that doesn’t care, I’m sorry for my nerdness.
Back to the muffins at hand. Here is what the creator of the recipe says about the benefits of these puppies.
Peanut butter * a great source of manganese, Vitamin E, tryptophan (calming!), niacin, folate, and copper! Peanuts also contain lots of healthy monounsaturated fats and antioxidants! They have been linked to a reduced risk of cardiovascular disease and have been shown to significantly lower your chances of getting colorectal cancer. Whole wheat flour * ffiiibbbeerrr! And B vitamins!
These muffins are not super sweet, but they are a nice change from the typical cake-like muffin in the fact that they fill you up and leave you satisfied. Normally, I could keep popping muffins like popcorn, but the whole wheat and the fat from the PB really do a good job and holding my hunger over.
- Dry ingredients:
- 2¼ cups whole wheat flour
- ¼ cup sugar plus 2 tbsps
- 1 tsp baking powder
- a dash of salt
- Wet ingredients:
- ¾ cup milk
- 1 egg
- ¼ cup crunchy peanut butter plus 2 tbsps (I used creamy, but crunchy would be fun)
- as much water as needed to thoroughly mix (I added the water to the mix of wet/dry and used about ¾ cup)
- Preheat the oven to 350. Mix wet and dry ingredients in separate bowls. I used an immersion blender in the wet bowl to break up the peanut butter.Once you’ve mixed the wet and dry, add around ½ cup chocolate chips (more or less, depending on taste) Pour the wet over the dry and mix with as few swoops as possible. Bake for 25-30 minutes, until they pass the toothpick test.
Now just for fun, I wanted to throw in a picture from Dallas’ first Lil’ Baseball (that’s the name of it) practice. It is so fun to watch him grow up. Gotta go take care of my kids now. Max is running around with dry erase markers (three of them), all without caps, some on his face. Dallas is watching an especially scary episode of My Little Pony Friendship is Magic.