Wednesday, June 13, 2007

Elvis Muffins aka Peanut Butter Banana Muffins


I eat about a jar of peanut butter a week. Yes, me alone, one jar, per week. I love peanut butter. I always have, I don't really put it on toast, or make sandwiches with it, I stick a spoon in the jar and eat it out of the jar. Yes, I have my own jar. CB does not eat out of my peanut butter jar, he has his own jar that he eats out of like a civilized person, with a knife, spreading it on bread, and not double dipping. His jar lasts him about a month, I go through four jars per month.

I eat a teaspoon or so before I leave for work, another few teaspoons before I head out for my nightly run, and then a few more when I get home from said run. Call it an addiction, maybe. I'm sure I'm not alone, but somehow I always seem to feel guilty when CB walks into the kitchen and catches me with the jar in one hand, and the spoon in my mouth, me acting as if the spoon in my mouth represents the first spoonful I've had in this particular instance, not the third, or fourth.

I do eat natural peanut butter, the kind where there are only two ingredients listed; chopped roasted nuts and salt. No Jiffy or Skippy or any other brand that has an ingredient list of at least 7 or 8 things, including some form of partially hydrogenated something. Its all natural creamed nuts for moi.

I found this recipe scribbled on a post-it note in my kitchen, I think I got it from the Cooking Light website, but I can't be certain.

Recipe: preheat oven to 375, grease 12 muffin tins

Muffin
1 c flour
3/4 c oatmeal
1/3 c brown sugar
1 tbs baking powder
1 c milk
1/2 c peanut butter (I used chunky)
1/2 cup mashed ripe banana
1 egg beaten
2 tbs vegetable oil
1 tsp vanilla

Topping:
1/4 c oatmeal
1/4 c flour
2 tbsp melted butter
2 tbs brown sugar

Preheat oven to 375°. Grease 12 medium muffin cups. Combine flour, oats, brown sugar and baking powder. Whisk together milk, peanut butter, banana, egg, oil and vanilla. Add to dry ingredients. Mix just until moistened. Fill muffin cups ¾ full. Combine topping ingredients and sprinkle on muffins. Bake 16-18 minutes, until golden brown. Serve warm. (Can be frozen.)

Rating = So Damn Good

8 comments:

Patricia Scarpin said...

I used to do the exact same thing with dulce de leche, JB - now that I am 4kg heavier and no jeans will cover my fat a** I had to give it up. :)

These muffins look good!

JB said...

Patricia - I have seen pictures of you and you are by no means fat. Also, when I was making a cake the other day that called for sweetened condensed milk, I found myself eating some of it with a spoon before I put it into the cake. It was so good.

wheresmymind said...

I think that is way cute that you eat Peanut Butter that way...old skool!

Pyewacket said...

Peanut butter is the food of the gods. I panic when I run out. And the only peanut butter that will satisfy me is Teddy's Superchunk (salted). All natural, of course. I don't like to imagine what would happen if the company were to go out of business.

cookiecrumb said...

Ha ha!
What fun to read this.
Would it be prudent to say I have a sour cream addiction? I pace myself, though.

Dina said...

I made these last night...very good!

Anonymous said...

I, too, am a huge pb fan and have been known to eat it by the spoonful. I've heard that many runners share this trait -- perhaps they'll study it one day and discover that it's the secret to a long and happy life. In the meantime, have you tried other nut butters? I suggest a post-long run grilled cashew butter and banana sandwich -- it's heaven!

JB said...

I do eat other butters, particularly almond and cashew and soy nut butter which is very good. I bet peanut butter and banana is the ideal post run meal, with all the protien and potassium in them.