Kiddo started public school in January so this year I had a whole new adventure: packing lunch. Being seven, he’s terribly busy at lunch doing important things like
gut laughing at fart jokes discussing global economic issues, so I need to send food that packs a nutritional punch and tastes good. I thought peanut butter muffins might be a good way to get some protein in him while being a little bit of a departure from a plain ol’ peanut butter sandwich.
When I went looking for a new recipe to try, I literally looked for the recipe with the most amount of peanut butter. Let’s not fool around here! Kiddo and I (and Peanut, actually) LOVE peanut butter, and we want to taste it! This recipe started with “no such thing as too much peanut butter.” I knew we had a winner! The original recipe was filled with mini Reese’s cups and had a sweet topping. While that sounds freaking amazing, I was going for a lunch food here. 🙂
Peanut butter muffins
- 2 cups flour
- 2 tsp baking powder
- ¼ tsp salt
- 2 Tbsp butter
- 2/3 cup creamy peanut butter (that’s 169.6 grams*)
- ¼ cup sugar
- 2 eggs
- 1 cup milk
- Preheat oven to 375 and line or grease a 12-muffin pan
- Beat butter, peanut butter, and sugar together in the bowl of a stand mixer until very well combined.
- Mix in eggs, one at a time, then milk
- Stir together dry ingredients, then mix into wet ingredients until JUST combined — some little lumps are okay, you just don’t want any dry flour
- Bake for about 20 minutes until a toothpick comes out dry
*measuring peanut butter is for the birds — much easier to set the mixing bowl on a scale and scoop out what you need!
Second grade isn’t far off! Would love to hear more suggestions for easy-to-pack lunches! What do y’all make?
I’m pretty sure this is my new favorite recipe.
I was going through my bookshelves to see if I had any cookbooks I could live without (spoiler alert: I didn’t), and came across this one: Jack Daniel’s Spirit of Tennessee Cookbook.
This had belonged to my great aunt, and was signed to her from one of the authors, Lynne Tolley. It’s a treasure trove! I went looking for something involving sweet potatoes and found these, what they call sweet potato muffin delights.
They are SO GOOD, y’all. There isn’t a lot of flour, so the eggs and sweet potato make these so light and airy, and the flavors are great! Just a little hint of Jack, but not so much that you can’t respectably eat these for breakfast. 😉
JACKed sweet potato muffins
- 1 3/4 cup sifted all-purpose flour
- 1 tsp salt
- 3 tsp baking powder
- 2 Tbsp. brown sugar
- 2 eggs, beaten
- 1/2 cup milk (I used whole)
- 1/4 cup Jack Daniel’s Whiskey
- 1 1/4 cup cooked and mashed sweet potatoes (microwave is fine here)
- 1/4 cup butter, melted
- Cinnamon sugar for topping
- Preheat oven to 425F and grease or line 12 muffin cups
- Combine eggs, milk, Jack, sweet potatoes, and butter and mix well
- Put a wire strainer or sifter over the top of the bowl and add flour, salt, baking powder, and brown sugar; shake or press through until all the mixture is sifted into the bowl
- Mix until JUST combined, then spoon into prepared muffin cups
- Sprinkle tops with cinnamon sugar, then bake until a toothpick in the center comes out clean; the cookbook says 35-40 minutes but mine were done after 20, so don’t go far
Because I am positive that you all need to make these, this is a good time for you to try out my snazzy new ZipList functionality! You can save recipes from One Particular Kitchen (and all these amazing blogs), and create your shopping list as you do it! Just click on that “save recipe” button at the top of my recipes, or you can get to your ZipList recipe box or shopping list from my main menu. Let me know if you have any questions!
Also, let me know when you make these muffins, m’kay? Trust me.
School is back in (already?!) and Kiddo is off to first grade. And by “off to” I mean “off to the dining room” where we homeschool. 🙂 Since time is a little more of the essence than in the lazy summer mornings, I’ve been trying to think of a quick breakfast that still gets some good protein and fat in us. When Michael Ruhlman posted about baked eggs in a mini-cocotte, I had my answer.
Unfortunately, I don’t own a mini-cocotte (quelle tragedy). I do, however, own this petite pie plate from Le Creuset, and I figured that was just about the right size for what I wanted anyway. Add a couple slices of whole wheat bread, and that’s a pretty healthy breakfast! The best part is how customizable this is — you can add anything you want to it, baked in or as a topping, to keep you from getting bored with it. Here’s my favorite method:
Baked egg sandwiches
- 1 egg
- 1-2 tsp. olive oil
- Salt, pepper
- Hot sauce
- 1 slice cheese
- 2 slices whole wheat bread
- Preheat oven to 350F (I do this in the toaster oven)
- Coat the pie plate with olive oil and crack the egg into the dish. Leave it alone if you like it like a fried egg; I like it more like scrambled so I poke at the yolk a little till it spread out into the whites
- Sprinkle with salt, pepper, hot sauce, or whatever floats your boat
- Bake 5-8 minutes until egg whites are cooked through, then switch to broil for about two minutes until the yolk is as cooked as you like it
- Top with cheese and build your sandwich!
Use butter or bacon grease instead of olive oil
Add in blue cheese crumbles
Top with crispy bacon
Sprinkle in red pepper flakes
Add some chopped veggies
Serve over mashed avocado
Add sliced tomatoes
Top with buffalo sauce
What other variations sound good? We have a steady supply of eggs from a farmer friend of The Yankee’s, so all suggestions welcome. 🙂
Helloooooo, easiest breakfast ever!
My friend Vanessa gave me this recipe, and it’s insane levels of tasty and yummy.
Pop up pancake
- 1 Tbsp butter
- 1/2 cup milk
- 1/2 cup flour
- pinch of salt
- 2 eggs
- Heat your oven to 425F
- Mix up the milk, flour, salt, and eggs until well combined — doing this in the blender is quick and easy
- Melt the butter in a medium cast iron skillet (or Vanessa does this in a glass Pyrex dish), then add the batter and pop it in the oven
- Bake until the pancake is golden brown and all puffed up, about 15 minutes or so
Other flavoring and fun options:
- Add vanilla or lemon zest to the batter
- Use orange juice instead of milk
- Dust with powdered sugar
- Sprinkle with cinnamon sugar
What else? What would you do with it?
I’m not a stranger to baked oatmeal, but I love how Beth of Eat. Drink. Smile upped the ante with the addition of all her yummy fruit! I adapted her recipe a bit to use up what we had (super ripe bananas) and to add something both my kids are guaranteed to eat: peanut butter!
Baked Elvis oatmeal
- 2 cups uncooked old fashioned rolled oats
- 1/3 cup packed brown sugar
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 large egg
- 2 very ripe bananas, fork-mashed
- 3 Tbsp butter (see instructions)
- 1/4 cup peanut butter (see instructions)
- Combine oats, sugar, baking powder, cinnamon and salt in a bowl
- Heat the butter and peanut butter together in the microwave till just melted, then let it cool slightly
- Make a well in the middle of your dry ingredients; add in the egg and beat well, then add in banana and butter/peanut butter mixture and stir well
- Pour into a buttered 8-inch square baking dish, and bake at 375° for 25-30 minutes.
This is such a great breakfast, and easy to keep around for snacks as well! Be sure to check out Beth’s original post for all her awesome fruit combinations, too. What fruits will you try with it?
P.S. Lost without Google reader? ME TOO. But try this: Follow my blog with Bloglovin
I was looking for a way to get a little extra protein on our Saturday morning waffles. I mean because everyone needs to have enough fuel to get through till creamy jalapeno ranch chicken tacos at Chuy’s.
I Googled a couple recipes for peanut butter syrup and they all seemed essentially the same and insanely easy.
Peanut butter maple syrup
- 1/4 cup peanut butter
- 1/2 cup maple syrup
- Add both ingredients to saucepan and heat on medium heat, whisking occasionally (more often as it gets warmer), until heated and well combined
That’s it! One step, and it’s SO good, and SO filling. Half a waffle with this drizzled on and I was good to go till salsa time.
I should tell you how carefully I planned this recipe.
I should tell you how I planned for substituting Wheaties for half the oats in an effort to enhance the texture, flavor, and nutrition of the recipe.
I should also tell you that the truth is I ran out of oats.
Regardless of how I arrived at this version, I do make it this way on purpose now and I eat it with my lazy yogurt every single morning. And even the Kiddo loves it. That’s kind of a miracle, folks. It’s based on the recipe from Creative Kitchen because she didn’t use seeds in her recipe; she’s speaking my language.
- 1/2 cup honey or maple syrup (the real stuff, not “pancake syrup”)
- 1 stick butter
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 cup wheat germ
- 2 cups old fashioned rolled oats
- 2 cups Wheaties cereal
- 1 cup Craisins or raisins (optional, obviously)
- Preheat your oven to 350F
- Melt butter and honey or maple syrup in a saucepan, then stir in remaining ingredients, making sure everything is well coated with the butter mixture
- Spread on a parchment-lined cookie sheet and bake for 10-15 minutes until the oats are golden brown
- Cool in the pan on a cooling rack for 20 minutes, then scrape in long strokes with a spatula to aid clumping. Store in a jar or zip top bag in the fridge