Rach (racherdoodle) wrote in vegancooking,
Rach
racherdoodle
vegancooking

PB&J Muffins

I made these this weekend. Sooo good with a tall glass of chocolate soymilk.


2/3 C WHOLE WHEAT FLOUR
1/3 C SOY FLOUR
1 1/2 TSP BAKING POWDER
1 TSP BAKING SODA
1/2 TSP KOSHER SALT
1/2 C MAPLE SUGAR
1 TSP GROUND CINNAMON
6 TBSP OLD-FASHIONED OATS
3 TBSP RAISINS
1/4 C CHOPPED PEANUTS, DIVIDED
1/2 C SOY MILK
4 TBSP MAPLE SYRUP
1 TSP VANILLA EXTRACT
1/2 C PEANUT BUTTER
1 TBSP CIDER VINEGAR
2 MEDIUM BANANAS, MASHED
4 TBSP STRAWBERRY JAM

1. PREHEAT OVEN TO 350 DEGREES. GREASE 20 MUFFIN CUPS
2. STIR TOGETHER FLOUR, BAKING POWDER, BAKING SODA, SALT, MAPLE SUGAR AND CINNAMON. ADD OATS, RAISINS AND HALF THE PEANUTS.
3. COMBINE SOY MILK, OIL, MAPLE SYRUP, VANILLA, PEANUT BUTTER, VINEGAR AND BANANAS. MASH UNTIL WELL BLENDED. ADD TO DRY INGREDIENTS, STIRRING TO MIX JUST ALL INGREDIENTS ARE INCORPORATED. DO NOT OVERMIX.
4. FILL MUFFIN CUPS TWO-THIRDS FULL WITH BATTER, THEN DROP A LITTLE JAP ONTO THE TOP OF EACH MUFFIN. SPRINKLE WITH REMAINING PEANUTS. BAKE ABOUT 20 MINUTES, UNTIL A TOOTHPICK COMES OUT CLEAN. SPOON EXTRA JAM ON TOP, IF DESIRED.
Tags: breakfast foods-muffins
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