As I’ve been teasing you guys all weekend, I was baking on Saturday morning!! A rainy, yucky day becomes productive when you have a nice, warm kitchen to work in. I started flipping through my many old cookbooks for inspiration and decided that muffins sounded like a great idea!
Luckily, we still had some fresh fruit in the fridge from smoothie-fixings and the idea really started coming together. My first two jars of PB2 had just arrived on Thursday night and I knew that had to be added to the mix. My biggest complaint about muffins is that they don’t seem to stick with you (keep you full) for very long. The added protein from the PB2 really helped in that department.
After filling the muffin cups, I had just enough left that I couldn’t justify eating it with a spoon (darn!), but it did make the perfect mini-loaf of stuffed bread. This was worth the wait, and there was still enough left to scrape with my fingers a spoon at the end. 😉 I also highly recommend your favorite warm beverage (a gingerbread latte, in my case) to sip on during the baking process.
- 1⅓ cup non-dairy milk (I used unsweetened Almond Milk)
- 2 teaspoons apple cider vinegar
- 3 cups white whole wheat flour
- 1 cup sugar
- 5 teaspoons baking powder
- 4 teaspoons PB2 Chocolate
- 1 teaspoon salt
- ½ cup (1 stick) Earth Balance margarine, melted
- 2 egg replacers (I used 3 tsp Ener-G + 4 tablespoons warm water)
- Cooking Spray
- 24 blackberries
- Handful of Dark Chocolate Chips
- ¼ teaspoon sugar
- Preheat oven to 400 degrees.
- Mix together the non-dairy milk and apple cider vinegar in a small bowl and set aside. This will “curdle” a bit and makes a nice buttermilk-like substitute.
- Mix the dry ingredients (flour through salt) in a large bowl.
- Mix the earth balance, egg replacer, and “butter” milk in a small bowl. Add wet ingredients to dry ingredients and mix until combined.
- Spray muffin pan with cooking spray and spread 1+ tablespoon of mix in the bottom of each cup. Add 2 blackberries and 4-6 chocolate chips to the top of each.
- Top each prepared muffin cup with enough mix to cover the blackberries. Set aside.
- If making a small stuffed loaf, spray the dish with cooking spray and spread enough mix to cover the bottom of the dish. Cover with blackberries (I used about 12) and a sprinkle of chocolate chips. Top with remaining mix and spread evenly.
- Dust the top of muffins and loaf pan with a thin layer of sugar, if desired.
- Bake muffins & loaf for 25 – 30 minutes, depending on oven. When muffins spring back after lightly touched, they are done! My loaf needed an additional 5 minutes (bringing total cook time to 35 minutes).
- Allow to cool slightly, then enjoy!!
These will keep well in a Tupperware container, but they only lasted for 2 days in this house full of hungry runners. =)
I hope you enjoy these delicious breakfast (or dessert) treats as much as we did!
***Speaking of desserts, have you entered my vanilla giveaway yet?! ***
Have you cooked with PB2 (a powdered peanut butter) yet? If so – what is your favorite recipe that uses it (feel free to add links)? If not, are you interested in giving it a try?