Happy Tuesday! It was raining all day yesterday and I found myself in a rut. I didn’t want to run on the treadmill (boring) because I really wanted to run outside but I couldn’t because of the weather. By this point, all I kept thinking about was the PB&J cupcake that Steve (the husband) brought me home for my birthday last week. It was quite possibly the best thing I ever ate. I do love PB&J’s and I literally ate one every single day for the 4 months that I worked at UBS in Jersey City years ago. Literally. That being said, I couldn’t possibly not work out and ask Steve to bring me home a cupcake. So my mind started going. What can I make that will lift my spirits today and also not make me feel like a fat piggy? Whole wheat PB&J muffins. I was hoping that what I threw together would not disappoint, because there was no time for error. Luckily, these hit the spot. And I have enough leftover to have one (or 5) every day for the rest of the week.
Yield: 12 muffins
What you’ll need:
2 cups whole wheat flour
1/4 cup turbinado sugar (such as sugar in the raw)
2 tbspn baking powder
1/4 cup ground flax (optional)
1 chia egg (or 1 regular egg)
3/4 cup milk (I use almond, but any kind of milk will do)
1/2 cup apple sauce (yogurt or oil will do too, but if you use oil reduce it to 1/3 cup)
1 cup of all natural peanut butter (soy nut butter will work for those with allergies)
1 tspn vanilla extract
Preheat the oven to 400. Place 1 tablespoon of chia seeds in a small bowl and add 3 tablespoons of water.
Set aside. Combine all dry ingredients in a bowl. Add wet ingredients (excluding chia egg) and peanut butter and mix thoroughly. Once chia egg has gelled (about 10 mins), add it to the batter and mix. Fill muffin tins 3/4 of the way up (make sure you spray or grease the pan and/or muffing liners). Place in oven and bake for 20 minutes.
Once cooled, core the muffins and add about 1 tspn of jelly or preserves of your choice (I used strawberry and raspberry preserves) and place cored piece of muffin back in its place, like this:
*Note: If you do not have a corer, you can cut the muffin in half horizontally and spread the preserves across, then place the top back on – like a sandwich
*2nd Note: Chia seed are quite possibly the most nutrient dense food out there. They have protein, antioxidants, fiber, and are extremely high in Omega-3′s. Check this out to learn some more.
So good! And if any of you are unhappy with your current vanilla extract, try this one from Williams Sonoma. It was $9.99 for 4 ounces, which is really good compared to what you get at the supermarket. It looks like this:
It is the best vanilla extract I’ve tried so far, and you can order it online if you don’t have a store by you. Just saying. I hope you all have a good Tuesday!
What is your favorite comfort food? Have you ever tried making a more healthy version?