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Old 01-28-2009, 05:56 PM   #91
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Tina - I can't answer that question with certainty, I'd say try it on 1/2 batch and see if it works. I'm sure someone else will come along and give you a much better answer.

Char - I made 'em today and haven't had one yet but they smelled wonderful baking. I'm waiting till breakfast to let the flavor "meld"! Can't wait to try one though and I'll report back.
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Old 01-28-2009, 06:45 PM   #92
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Originally Posted by TinaBina View Post
I want to try these, they look so delicious. Do you think I could sub coconut milk for the sour cream or yogurt? I can't have dairy.
You are hereby tasked to try it (like Tweak says, half a batch would be OK) and report back!
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Old 01-28-2009, 06:46 PM   #93
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You got it, I will try it this weekend & let you know how they turn out.
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Old 01-28-2009, 10:24 PM   #94
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Old 01-29-2009, 07:54 AM   #95
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I think it will be fine. I subbed buttermilk for the yogurt/sour cream and it worked.
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Old 01-29-2009, 08:34 AM   #96
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OK I just picked up an 85% chocolate bar and some natural pb at Trader Joes. I am going to make a half batch in my heart shaped silicone muffin cups for Valentines Day!
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Old 01-29-2009, 10:24 AM   #97
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Quote:
Originally Posted by TinaBina View Post
Bumping in hopes of an answer
Should be ok, just make sure to use baking powder instead because coconut milk won't have the acidity to activate the baking soda. I think they'd turn out great though!
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Old 01-29-2009, 01:04 PM   #98
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What Ang says!!
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Old 01-29-2009, 02:52 PM   #99
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I did have my pb muffins for breakfast and they were very good, moist and exceptional rise for a lc muffin. The only problems I had, my fault not yours Char!, is that they were not sweet enough or peanut buttery enough for me. I did put the chocolate on the top of the warm muffins when I took them out of the oven but think I would mix it in next time. I will definitely be making these again - thanks for a great recipe Char!

BTW - even though they weren't sweet enough, I had TWO for breakfast!! That's gotta tell you something!
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Old 01-29-2009, 04:01 PM   #100
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It's true, Tweak, these are NOT a very sweet muffin, so adjust accordingly. I still think they'd be really good for breakfast if you made them sans chocolate, split them and just spread some SF jam on them!
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Old 01-29-2009, 05:40 PM   #101
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I agree! I was thinking as I was eating the first one that I should get up and put some cream cheese on it, but I was too lazy!
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Old 01-29-2009, 10:51 PM   #102
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omg, i am so going to make these! they sound and look delicious! i may sub yogurt for the sour cream only cuz that's what i have in the house...
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Old 01-30-2009, 02:04 PM   #103
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I had another muffin today for breakfast and the peanut butter flavor seemed stronger to me. It was really tasty and I did add the cream cheese today too! Definitely a keeper recipe Char!
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Old 01-30-2009, 07:05 PM   #104
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Thanks Tweak! I most definitely think the flavor improves as they sit and meld everything together. 24 hours at the least and more is OK too!
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Old 02-01-2009, 06:00 AM   #105
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I made them with coconut milk yesterday, they came out perfect. I tasted one when they came out of the oven. I'm going to try one in a little while with my coffee this morning.

Thanks for the recipe & the help!!
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Old 02-01-2009, 10:56 AM   #106
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YAY! Good to know! I think the recipe is very flexible. I bet you'll love them today, Tina, since the flavors will have time to have developed fully!
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Old 02-04-2009, 09:51 PM   #107
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Char, I tried your muffins tonight, left out the chocolate and all I can say is WOW!!! They are very good!!! I knew they would be though....thanks so much, Mary
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Old 02-05-2009, 05:44 AM   #108
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Many thanks Charski for such a brilliant recipe it beats the brownies I made last week, the muffins still remain nice and moist even after 5 days. I tweaked the recipe slightly and used the brown spenda & added the chocolate as small chunks to the batter before cooking. I will definately be making some more over the coming weeks and highly recommend to all those who have a sweet tooth
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Old 03-29-2009, 05:46 AM   #109
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I made these this weekend. Increased the sweetener and pb and added sf choc chips to the batter...they are marvelous! Thanks Char for a great recipe--these are definitely a keeper!
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Old 03-29-2009, 10:36 AM   #110
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Glad you enjoyed them! I kinda forgot about 'em so I'm glad you bumped this back up.
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Old 03-30-2009, 05:52 PM   #111
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Sounds yummy, Char!
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Old 04-02-2009, 02:31 PM   #112
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Wow! This is exactly what I am craving.
I am a PB addict and love PB muffins!

I am printing this recipe!

*Excited*

Thank you so much for sharing Charski!
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Old 12-11-2009, 06:39 AM   #113
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Planning to make these this weekend and thought I would bump up for newbies.
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Old 03-25-2010, 10:14 AM   #114
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bumping again
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Old 03-13-2011, 11:27 AM   #115
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Haven't made these in awhile, thought I'd share a pic for those who haven't tried them. I cut into this one while it was still warm, thus the messy (but tasty) melted chocolate. I won't go into all my tweaks because I use a lot of different 'flours' and 'sugars' than most, but I did use half peanut flour in these.

Thanks Char for a great recipe!
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Old 03-13-2011, 12:44 PM   #116
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These look so yummy!

Do you think I could make them with Jennifer E's low carb bake mix instead of just almond meal? I need to use up the batch of bake mix I made.

Should I increase the sour cream maybe?
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Old 03-13-2011, 01:54 PM   #117
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I'm sure that would work fine. I've used all kinds of 'flours' in this and they always come out great. When I'm subbing for nut meals---and using a bake mix or other type of flour---I reduce the amount of flour quite a bit. For instance this calls for 2 cups of almond--I'm not sure what is in her bake mix but if it's not any nut flours then I would use 1 cup and then depending on the thickness might add a couple more tablespoons if needed. If her mix has some nut flours you will just have to play with it a bit. The texture of the batter was like a thick cake mix, but not stiff. Actually---this time mine was stiff so I added some Hoods milk to thin it out a bit.

I did increase the sour cream some (I don't really measure ), doubled the peanut butter but didn't use any butter. This recipe really is pretty forgiving---so have fun with it!
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Old 03-13-2011, 01:57 PM   #118
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I'll have to make these again soon - just got some SF mini choc chips to try out.
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Old 03-13-2011, 01:58 PM   #119
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Teresa, could you show the entire recipe you used including amounts for peanut flour and peanut butter?
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Old 03-13-2011, 02:07 PM   #120
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I'll do my best...I'm not the greatest at measuring! :blush:

I made 1/2 batch:

1/2 cup peanut flour
2-3 T oat flour
2-3 T quinoa flour
1 t baking powder (I debated on powder vs soda after reading the thread again---went with the powder)
1/4 cup sweetener---used a blend of E and black strap molasses and a pinch of NuNaturals Stevia
2 large eggs---didn't have extra large, might have been part of reason batter needed to be thinned out
4 T approx of sour cream
1/2 cup pb----actually it was probably about 1T shy of 1/2 cup
Hoods milk---enough to thin out the batter
Generous amount of sf chocolate chips

I noticed Lauren started the baking off at a high temp and lowered it, so I gave that idea a try---started at 400 for the first 5 minutes or so then down to 350 until done. Not sure if that made any difference in anything or not but it didn't hurt anything.

As you can tell--I'm a throw it together kind of baker, and not always a lot of rhyme or reason to which things I use when it comes to flours and sugars.
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