Peanut Butter and Milk Chocolate Chip Muffins (number four in the pics above)
2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp butter, melted and cooled
1/2 cup crunchy peanut butter (or smooth)
2 large eggs
1 cup milk (low fat or skim is fine)
3/4 cup milk chocolate chips
Preheat oven to 375F. Line a a standard 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, salt and brown sugar.
In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Pour into flour mixture and stir until just combined. Stir in chocolate chips.
Divide batter into your paper-lined muffin tin. Each cup should be filled to the top, not just half way up, to ensure you get a nice dome on the muffin.
Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.
Cool on a wire rack.
I am so excited about this, because I am on a huge muffin kick! It won't be too long before I have to move away from the "brown food group" I have been enjoying the past six months. Last weekend I tried some banana coconut pecan muffins, which would have been amazing but I think I overfilled the cups and ended up with muffins that were a little mush in the middle. Even my kids won't eat them. We are a family that is all about texture, apparently.
Also, these cutie tooth fairy kits are on my "to buy" list...even though we are a LONG way from losing teeth. They are just too cute to pass up!!!
And finally, a cute patchwork notebook cover....I love the idea of having a notebook for each child, to jot down funny things they do or say....and of course, they can't just be a regular spiral! They have to be cute, people!!
You can find the link to the tutorial here:
Now I gotta get busy!!!!!