You can tell it’s a busy week when a post only happens on Thursday. We’re gearing-up for Hallowe’en on Friday at school and had a wonderfully successful day at Aberdeen Pavillion yesterday with almost 5000 grade eights.
I would say that I slept like a baby last night but since my baby isn’t big on sleeping I totalled about an hour of uninterrupted snoozing through the night. Feeling a bit punchy today but the muffins below are certainly going to help.
Other meals this week include; roast chicken glazed with fig and orange compote, beef wellington (steak seared at a really high temp, topped with sauteed mushrooms and wrapped in pastry), more Mulligatawny soup, stirfry with chili sauce and tofu.
I made my usual double batch of these lovely things and using dark chocolate as well as, goat’s milk instead of the regular stuff.
Peanut Butter and Milk Chocolate Chip Muffins
2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp butter, melted and cooled
1/2 cup crunchy peanut butter (or smooth)
2 large eggs
1 cup milk (low fat or skim is fine)
3/4 cup milk chocolate chips
Preheat oven to 375F. Line a a standard 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, salt and brown sugar.
In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Pour into flour mixture and stir until just combined. Stir in chocolate chips. Batter will be thick.
Divide batter into your paper-lined muffin tin. Each cup should be filled to the top, not just half way up, to ensure you get a nice dome on the muffin.
Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.
Cool on a wire rack.