Shelly's Recipe

PEANUT BUTTER MUFFINS

Category: Muffins

1 cup peanut butter
2 tbsp vegetable oil
1 large egg
1/2 cup sour cream
1/4 cup milk
1/2 cup applesauce
1/4 cup honey
1/2 cup brown sugar
1 tsp pure vanilla extract
1 tsp coffee syrup, coffee brandy or strong coffee
1 3/4 cups flour
1 tsp baking powder
1/2 tsp baking soda, sea salt and cinnamon
1/2 cup milk chocolate chips
1/2 cup diced ripe banana
1 tsp lemon juice

Topping:
1 tsp cocoa
2 tsp sugar
1/2 tsp cinnamon
1/4 tsp ginger

Preheat oven to 375. Spray a 6-cup standard muffin tin and a 12-cup mini-muffin tin with non-stick cooking spray.

In large mixing bowl, combine peanut butter, oil and egg, by hand, till very smooth. Add sour cream, milk, applesauce, honey and brown sugar and beat well, scraping sides and bottom as needed. Stir in vanilla and coffee flavorings. In small bowl, combine flour, baking powder, baking soda, salt, and cinnamon, stirring or whisking till well mixed. Stir in chocolate chips. Toss banana pieces with lemon juice. Add the flour mixture to the wet ingredients all at once, stirring just till barely combined. Stir in banana.

Divide batter among muffin cups -- you should have enough batter to fill cups to top, doming the batter slightly above the top. Sprinkle each with the topping. Bake in center of oven, 14-16 minutes for the minis, 18-22 minutes for the standard. Transfer muffins to a wire rack to cool. These freeze very well.