Ladies and gentlemen…we have a winner!
Remember my Peanut Butter Apple Muffins from last week? They did not live up to my expectations, so I wasn’t totally pleased. They needed more peanut butter tastiness. They needed more sweetness. But I saw potential in their little muffin crumbs. I knew they wanted me to be proud of them. They just needed some help getting there. And I was determined to provide that help.
After a baking brainstorm and reading all of your suggestions – thank you! – I formed a plan of attack. I’d use honey instead of Sucanat. And I’d swiiiiirl the peanut butter into the batter once it was already in the tins. To keep the flavor alive!
Ready, set, GO!
Well, when it came down to it, I made a game-time decision that I believe took these muffins to the right place. Instead of swirling the PB, I just plopped a glob right into the middle of each muffin. You gotta go with what you’re feeling, you know? And I was feeling the glob. Kristie suggested this and she was right on.
So here you go peeps. The new and improved Peanut Butter Apple Muffins:
1/2 cup honey
2 egg whites
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup white whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups chopped apples
1/2 cup natural peanut butter
Preheat the oven to 325*F. Spray a muffin pan with cooking spray and set aside. In a large bowl, mix together honey, egg whites, unsweetened applesauce and vanilla extract until well blended. In a separate bowl, mix white whole wheat flour, baking soda, cinnamon and salt. Stir the dry ingredients into the wet ingredients until just blended. Stir in chopped apples. Pour half of the batter into 10 muffin wells from the prepared pan. Place a glob of peanut butter in the middle of each. Top with remaining batter. Bake for 25-30 minutes. Makes 10 muffins.
See the creamy line of peanut butter running through the muffin? THAT’S what I’m talking about!
These muffins are what I was going for the first time around. Chunky apples, cinnamon spices, subtle sweetness. And enough PB to make them stick to the roof of your mouth. I am now pleased.
Have you ever re-worked a recipe to make it better?