Wednesday, February 20, 2013

a bite: banana peanut butter bourbon muffins




I love peanut butter.

Let me clarify that statement: I love REAL peanut butter. Peanuts. Ground. Thankyouverymuch. Maybe even a dash of sea salt for a little boost of their peanutty goodness.

Keep your Skippy, Jiffy, Peter Pan and all their generics. They just don't have enough real peanut taste for me and I find them much too sweet with all that added sugar.

So one evening, I'm looking at my little container of freshly ground peanut butter thinking, hmmmm, maybe I'll make some cookies. But I wasn't in a cookie mood. Then I realized I had a nice black banana in the refrigerator that needed to be used soon. So I decided to experiment. 

I came up with these. And as is my norm when I create something that I think is tasty, I took my efforts to work the next day. They got two thumbs up all around. 

I love them for breakfast with a steaming cup of coffee. I hope you will, too. 



Banana Peanut Butter Bourbon Muffins

1 large over-ripe banana
1/2 cup peanut butter 

2 eggs
2 tablespoons Makers Mark or other good quality bourbon
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice
1/4 cup chopped dry roasted peanuts
1 3/4 all-purpose flour


  • Preheat oven to 350 degrees. 
  • Combine banana and peanut butter in a large mixing bowl with a wooden spoon. 
  • Combine the eggs and the bourbon in a small bowl and beat well. Add to the peanut butter mixture and mix well. Add the sugars and the salt. Mix well. 
  • Sprinkle baking soda over wet ingredients and stir to incorporate well. 
  • Add cinnamon and allspice, mix well. 
  • Mix in peanuts. 
  • Add 1 cup of the flour. Combine well. Add the rest of the flour 1/4 cup at a time, mixing well after each addition. 
  • Coat cupcake or muffin tins with non-stick spray. Fill each cup 3/4 of the way. Bake for 20-25 minutes or until a toothpick comes out clean. Cool in the pan for a few minutes before removing to a rack to finish cooling.
Until next time …
Ani

Your turn: Where do you stand on the peanut butter front? Big brand or freshly ground and natural like you get at health food stores?

2 comments:

  1. Are you kidding? Hands down- REAL peanut butter! I feel that way about everything, too. REAL butter. REAL cream, REAL vanilla. Homemade granola, homemade bread and everything you can make fresh and all from the best ingredients you can get. Otherwise, what's the point?

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    Replies
    1. Ditto on the butter, cream, vanilla. And I have yet to try my hand at homemade granola. i want to try my hand at homemade granola BARS soon.

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