Behold, the mighty muffin. When done well, it's a perfect snack in my book. Energizing, filling, portable, delicious. I found this recipe on the lid of a Santa Cruz Organic Peanut Butter jar. Thank you, Santa Cruz, for bringing such a tasty snack into my life.
I was toying with the idea of adding bananas to this recipe, but for now, they are perfect as they are. Chocolate chips would be a decadent addition, too. Use all whole grain flour for maximum nutrients. I used all whole wheat. If that's too dense for you, try half oat flour. Or, for a gluten-free variety, I like to use equal parts soy flour, chickpea flour, and brown rice flour. Go wild!
Peanut Butter Bran Muffins
From Santa Cruz Organics
2 1/2 cups bran flakes (get the kind without high fructose corn syrup or added chemicals)
1 1/4 cup milk
Combine in large bowl. Let stand 5 minutes.
1 cup whole grain flour
1/2 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
Whisk together in large bowl. Set aside.
1/3 cup olive oil or apple sauce
1/2 cup crunchy all-natural peanut butter
Add to milk and bran mixture and stir together. Combine wet mixture with flour mixture and stir just until mixed.
1/2 cup peanuts, roasted and chopped (I used raw peanuts and baked them in the oven as it was heating up for about 7 minutes. You can use roasted salted peanuts, but you may want to cut back on the added salt in the recipe)
Fold into batter. Divide among a greased 12-cup muffin pan. Bake at 400 degrees for about 20 minutes.
Which homemade snack makes you swoon?
These are interesting times, aren't they? As you know, I'm living in Spain for the year, which is under lockdown thanks to cor...