School has both upsides and down sides. You get a cold within the first week of going back, just in time for the weekend, ruining your plans. But that means, you now have time to make you some good old comfort food!
Comfort food has to be one of the best things ever when you’re ill.
For me, double chocolate muffins are it, you always know they’ll taste good no matter what and you can always seem to find somewhere that sells them.
|Mini Muffin 🙂|
Double Chocolate Peanut Butter Muffins
makes 14 muffins
1 2/3 cup (7.75 oz) flour
1/2 cup (2 oz) cocoa powder
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1 cup (8 oz) sugar
2 tbsp + 1 tsp butter, shortening or margarine
6 prunes, pureed with some hot water
2 tsp vanilla extract
2/3 cup (160 ml) low fat yogurt or milk
60g chocolate chunks and/or peanutbutter chips*
In a blender, combine first 7 ingredients, until the fat is fully blended into the dry ingredients. (This mix can be stored in the freezer until you want to make muffins).
Preheat oven to 180 degrees C, line a muffin pan. Add the pureed prunes, eggs, vanilla and yogurt/milk and blend until fully combined.
Divide batter equally into the lined muffin pan. Sprinkle chocolate chunks/peanut butter chips on top of each muffin. Poke some of them into the muffin and leave some on top. Bake for 15-20 minutes when the muffins will be fully risen and a toothpick inserted into the center comes out clean.
*I made my own peanut butter chips by mixing 1 tbsp of peanut butter with 2 tsp of powdered sugar and a little milk. I then piped this mixture onto some kitchen foil and froze them until firm.