This is our recent Foodsperiment. ( with plans of repeating it tomorrow.)
Peanut Butter Banana Magic Muffins.
Here are the ingredients, peanut butter, banana, brown sugar, 1 egg white flour, baking powder, baking soda, oh.. and the MAGIC.. in this case it was Sweet Potato. The original recipe called for 1/2 cup of carrot or cauliflower puree, I didn't have either. I did have sweet potato puree.
The first time I did them. My daughter wanted to help make them. she saw me making the sweet potato puree and started in with " EWWW I don't like that" I said " You don't know that you don't like it you haven't tried it". Then she asked what it was. I said. "Magic." She said " MAGIC?" I went with it... "This is the magic that gives fairies and princesses their magic." She seemed to be good with that. The first batch was realllly sweet. (The 3 year old and the 18 year old loved them. I think because I didn't reduce the brown sugar to accomadate the sweetness of the sweet potato. But I liked them. I am making another batch tomorrow. The next try, I am doing 1/2 the brown sugar. I used smooth peanut butter the first time, but I think I will use chunky next time.
Here is the recipe- and my changes in BLUE
1 cup firmly packed light or dark brown sugar (1/2 cup light or dark brown sugar)
1/2 cup natural peanut butter ( 1/2 cup JIF because it is what we had.)
1/2 cup carrot or cauliflower puree (1/2 cup sweet potato puree)
1/2 cup banana puree ( I actually pureed up some bananas, but I think it was an unnecessary step. I keep bananas in the freezer to make muffins. All you have to do is let them defrost and cut the peel and slide the banana goo out. )
1 large egg white
1 cup whole wheat flour ( I used AP because; say it with me now: it was what I had)
1 teaspoon baking soda
1 teaspoon baking powder
and 1/2 teaspoon salt.
1. Preheat oven to 350. Coat a 12 cup muffin tin with cooking spray or liners.
2. In a large mixing bowl, mix 1/2 cup of the brown sugar and the peanut butter, the vegetable and banana purees and the egg white using a wooden spoon. (I was trying to read the recipe and let the three year old help. so I did all the brown sugar at this point. and we used a silicone spatula.)
3.Put the flour, baking soda, baking powder and salt into a smaller bowl or ziplock bag, stir or shake to mix. ( I put it through a mesh strainer, instead of dirtying another bowl or wasting another bag) Add to the peanut butter mixture and stir just to combine. Batter will be a little lumpy, do not overmix. ( pretty sure that the Three year old helped over mix a bit...) add the remaining 1/2 cup of brown sugar and stir once or twice. ( like I said.. I didn't have any sugar to add here.)
4. Divide the batter among the muffin cups and bake until the muffins are lightly browned and a toothpick comes out clean. 15-20 minutes. turn muffins out onto rack to cool.
5. Store in an airtight container at room temperature for up to 2 days or wrap and freeze for up to one month. ( there were only 3 left and they were eaten the next morning.)
I don't know how many changes you have to make to a recipe to call it your own and not someone else's. But CREDIT where credit is due. this was originally a recipe from Jessica Seinfeld's book Deceptively Delicious.
Tomorow is Peanut Butter Banana Magic Muffins take two and Pink Berry Muffins (and depending on the size of the fit my daughter pitches.. Little Boy Blue Muffins too.)
