1-2 t. ground cinnamon (I tend to add a lot, for flavor)
1/2 t. ground nutmeg
1/2 t. allspice (optional)
1/4 cup brown sugar
1 t. cinnamon
1 T. margarine/butter, softened
1/2 cup mini chocolate chips
1/4 cup peanut butter, softened
basic muffin dough (makes 24 mini muffins)
1 1/2 cups all-purpose flour (or 1 cup white flour, 1/2 cup wheat pastry flour)
1/2 cup sugar or 2/3 cup Sucanat
2 t. baking powder
1/2 t. salt
1 TB ground flax seed + 2 TB water (or 1 egg)
1/2 cup vanilla soymilk (or cow’s milk)
1/4 c. margarine/butter, melted (you could sub applesauce, but it’s not the same)
1) Preheat oven to 375. Mix flour, sugar, baking powder and salt in a bowl. In a second bowl, mix wet ingredients–egg, soymilk and margarine. Once mixed thoroughly, combine the wet into the dry mix bowl and stir well. Separate (sticky) dough into half, putting the second half back into the wet ingredient bowl. This is how you’ll create 2 flavors of muffins.
2) In the first bowl, combine the chocolate chips and softened peanut butter. You want semi-melted, but not runny, peanut butter. Spray or line 12 of the mini baking cups and spoon a little less than a tablespoon into each of them.
3) In the second bowl (cinni mini muffins), add the cinnamon, nutmeg and allspice. (Add extra spice to taste.) Stir well and spoon into the other 12 mini baking cups.
4) Bake for 8-10 minutes. While baking, mix together topping for cinnamon muffins. (Choco-pb muffins don’t need a topping, trust me.) Let muffin pan cool on counter for a few minutes, then sprinkly brown sugar mixture onto top of each cinni mini muffin. Eat and enjoy!
This recipe is easily doubled or tripled, as ambitious as your little bake sale heart desires.
|lion at naptime…on his back|
|koi pond with lovely lilypads|