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Old 01-15-2009, 02:19 PM   #1
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Peanut Butter Chocolate Chunk Muffins

Char's PB/Chocolate Chunk Muffins

Yield: 12 muffins

2 cups blanched almond meal
2 teaspoons baking powder (check can for freshness)
Pinch of sea salt
1/4 cup equivalent sweetener (I used brown Diabetisweet)
3 tablespoons walnut oil (or melted butter or extra-light olive oil)
4 extra-large or jumbo eggs, room temp
1/4 cup plus 1 tablespoon sour cream or yogurt
1/3 cup natural peanut butter (I used Costco's organic creamy natural)

Preheat oven to 375*.

Mix dry ingredients together in a medium bowl.

Beat the eggs with a hand mixer til foamy; add the peanut butter, oil and sour cream and mix til smooth.

Pour wet ingredients over dry ingredients and mix just until blended. Don't beat - use a spatula or a wooden spoon.

Portion batter evenly into a muffin pan which has been well-sprayed with nonstick spray. (I used my new mini bundt pans, see photos!) Bake 15 to 18 minutes, testing after minimum time - do not overbake, but a toothpick inserted in center should come out clean.

Remove from oven and let rest on rack 4 minutes, then turn out. Put a chunk of chocolate on top of the muffin while still warm.

These taste best the next day, IMHO!

I haven't calculated carbs. The above listing of ingredients is how I made them - anything in parentheses SHOULD work but I haven't tested them that way! Any other substitutions will be up to you clever cooks!

I find them very moist and with a nice crumb like a regular muffin. Altering ingredients may change the texture though.

If you're not using a mini bundt pan, which has a nice indentation on top to hug the chocolate, you might consider coarsely chopping the chocolate and adding it to the dry ingredients - not sure how well a chunk will work atop a regular muffin - of course you could just put it on there, let it get all soft, and "frost" the top of the muffin with it....

These are not overly sweet muffins. I think they'd be good without the chocolate, split in half and spread a little SF jam on them to eat, too!
Attached Images
File Type: jpg pb choc muffins2.jpg (79.3 KB, 206 views)
File Type: jpg pb choc muffins3.jpg (80.2 KB, 221 views)
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Last edited by Charski; 01-15-2009 at 03:01 PM..
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Old 01-15-2009, 02:38 PM   #2
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Have to try these...I think I am having a problem with SA now.. They are really making me sick....I might sub Liquid Splenda or Powdered E instead of the Diabetisweet Brown and add a TBS of Blackstrap to this...I even had the bundt pan..how many does this make and I add it up in Mastercook...

Thanks
Christina

Last edited by mac24312; 01-15-2009 at 02:41 PM..
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Old 01-15-2009, 02:49 PM   #3
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This is what I got for 8 using Liquid Splenda, Powdered E and My Natural Peanut Butter:

Each Serving:
162
9 Carbs
4 Fiber
8 protein

That is if I use what I am thinking about doing...I might add a chopped up Lindt Bar or SF Chips to these too...

Thanks!
HUGS!

Last edited by mac24312; 01-15-2009 at 02:51 PM..
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Old 01-15-2009, 02:56 PM   #4
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Char, I'm in love. Just bought from PB that I'm trying so hard not to consume from the spoon. Thanks for giving me something to make and share with the dorm buddies this weekend. Brilliant!
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Old 01-15-2009, 02:56 PM   #5
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Oh Char! Ain't they purty!?!?!???!
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Old 01-15-2009, 02:59 PM   #6
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Quote:
Originally Posted by mac24312 View Post
Have to try these...I think I am having a problem with SA now.. They are really making me sick....I might sub Liquid Splenda or Powdered E instead of the Diabetisweet Brown and add a TBS of Blackstrap to this...I even had the bundt pan..how many does this make and I add it up in Mastercook...

Thanks
Christina
Oh, sorry - it makes 12 muffins! I edited the original to state that, thanks for asking me!

I think using liquid Splenda or a combo of sweeteners will work just fine. They aren't very sweet anyway, you could probably leave the sweetener out altogether and still be a good finished product!

Last edited by Charski; 01-15-2009 at 03:01 PM..
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Old 01-15-2009, 03:00 PM   #7
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Lauren, you'll have to let me know how the dorm buddies like them - I bet you are the most popular gal around!

Ouis, you so sweeeet, my good buddy!
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Old 01-15-2009, 03:00 PM   #8
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very purty!!! The texture looks great!
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Old 01-15-2009, 03:03 PM   #9
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Ok totals for 12 serving and I am SO making these tommorow...

Per Serving:
Calories 108
Carb 6
Fiber 3
Protein 5

WOW!!

HUGS!
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Old 01-15-2009, 03:11 PM   #10
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Mac, what did you use to calculate those totals? They sound low to me, but I could be happily wrong about that!
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Old 01-15-2009, 03:23 PM   #11
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OK, I broke out my old MasterCook program, entered this, and got the following totals:

218 Calories; 15g Fat (58.6% calories from fat); 13g Protein; 11g Carbohydrate; 1g Dietary Fiber; 65mg Cholesterol; 158mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. That's using "almond meal" (not specifically blanched) and "dark chocolate" and their regular PB entries. I can't imagine that the specific ones I used would make much difference to those numbers though. Also, that did NOT include the Diabetisweet.
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Old 01-15-2009, 03:32 PM   #12
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Thanks..

I am sick from too many SA tonight and should not have tried tonight...I also added in my own stuff to Mastercook and just bet I have something wrong with that too..

Also..using Liquid Splenda instead of the Diabetic Sweet makes a difference too...but..I forgot you didnt put that in..

Remind me again not to do any totals if I am sick from SA's...

HUGS!

Last edited by mac24312; 01-15-2009 at 03:39 PM..
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Old 01-15-2009, 03:44 PM   #13
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Charski- is that for 8 bundt muffins or 12 regular muffins?
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Old 01-15-2009, 03:46 PM   #14
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It made 12 muffins in my mini bundt pan. I believe it would make 12 regular muffins as well.
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Old 01-15-2009, 04:27 PM   #15
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That sounds divine Charski, I may have to make those this weekend!!
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Old 01-15-2009, 04:34 PM   #16
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UH-OH!!!!

Went to try a different recipe and discovered my can of baking powder - ISN'T!!!

It's BAKING SODA!!!

Whoever heard of baking SODA in a CAN that looks like BAKING POWDER!?!

I got it at Trader Joe's, it's their store brand - so -

[COLOR="Magenta"]THE ORIGINAL RECIPE AS POSTED ABOVE IS INCORRECT!![/COLOR]

[COLOR="Red"]USE 2 TEASPOONS OF BAKING SODA[/COLOR] not baking powder!

Unfortunately the timeframe has passed where I can edit it.....I hope EVERYONE reads this before trying the recipe!

And if you DON'T see this in time - please report back how they turned out with BAKING POWDER! :blush:
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Old 01-15-2009, 04:42 PM   #17
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LOL, got it down!!
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Old 01-15-2009, 08:51 PM   #18
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I am making these this weekend for sure!!!!! Oh my, they sound and look divine!! Thanks Char!!!!
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Old 01-16-2009, 01:32 AM   #19
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Yep..me too..thanks for correct the recipe...

HUGS!
Christina
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Old 01-16-2009, 08:40 AM   #20
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I just ate one for breakfast with a cup of french-pressed coffee. YUM! I think the fat and protein content will keep me going for quite a while too....
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Old 01-16-2009, 08:54 AM   #21
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omg Charski those look absolutely delicious - what a great breakfast! I'm excited to try it!
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Old 01-16-2009, 09:13 AM   #22
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You know, I think next time I'll chunk the chocolate up a little more and just mix it in with the dry ingredients, so there are little chocolate chips throughout - just to try it!
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Old 01-16-2009, 10:39 AM   #23
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Old 01-16-2009, 11:29 AM   #24
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Question for you....have any issues removing them from the pan?
I have the same pan you have and just made "cinnamon donuts" which were delicious but despite Pam etc. I still had major issues getting them out of the pan. I had to soak it for over 12 hours to get "residue" off the detail inside the pan and it still took more work. Great donuts though so I'm excited to try this recipe. I love these kinds of recipe as it's easier for me to portion control.
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Old 01-16-2009, 11:33 AM   #25
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MMM, yumm! This would make a fantastic breakfast. Thanks for the recipe!!
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Old 01-16-2009, 11:51 AM   #26
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Question for you....have any issues removing them from the pan?
I have the same pan you have and just made "cinnamon donuts" which were delicious but despite Pam etc. I still had major issues getting them out of the pan. I had to soak it for over 12 hours to get "residue" off the detail inside the pan and it still took more work. Great donuts though so I'm excited to try this recipe. I love these kinds of recipe as it's easier for me to portion control.
DAVIAN!! How good to "see" you again!

My muffins all fell right out of the pan except the center two, which came out with a very slight twist. There wasn't ANY residue left in the pan save the overspray of Pam around the wells! It's the first time I've used it, so not sure what continued use might prove.

So - where is this doughnut recipe, hmmmm??
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Old 01-16-2009, 12:03 PM   #27
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Charski,

Thank you for posting this!! I just purchased this pan and have been waiting to use it and now here you are with these lovely morsels. And yes, I always read through the entire thread before I make something just in case..so I caught the error in time.

And yes, I would like the donute recipe too, please

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Old 01-16-2009, 02:52 PM   #28
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You know, I think next time I'll chunk the chocolate up a little more and just mix it in with the dry ingredients, so there are little chocolate chips throughout - just to try it!
That's a good idea! That way you get a chip in each bite.
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Old 01-16-2009, 07:58 PM   #29
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DUDE, I just read the update on the recipe, after I made it with baking powder.

I was wondering how the infamous Charski with the infamously delicious recipes could have come up with this one. BTW, the muffin tins had to soak in soapy water for over 2 hours for me to clean them out. They were really dry. I will try them w/ baking soda next time, extra melted butter, and extra peanut butter. Plus a little more splenda since 1/4 cup wasn't sweet enough. But I like the way you think with your recipe ideas....
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Old 01-16-2009, 08:00 PM   #30
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DUDE, I just read the update on the recipe, after I made it with baking powder.

I was wondering how the infamous Charski with the infamously delicious recipes could have come up with this one. BTW, the muffin tins had to soak in soapy water for over 2 hours for me to clean them out. They were really dry. I will try them w/ baking soda next time, extra melted butter, and extra peanut butter. Plus a little more splenda since 1/4 cup wasn't sweet enough. But I like the way you think with your recipe ideas....
Oh BUMMER man!! I'm sorry that happened. Well, now we know - use baking SODA not baking POWDER!

Sounds like maybe they baked a little too long too, if they were dry? Mine are nice and moist! 15 minutes in my oven was perfect. You might back it off a little next try and see if that helps too.

I think the baking soda works well in this recipe because of the acidity contributed by the sour cream. That gives the muffins plenty of lift without the baking powder!
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