I have been super busy getting my new Whole Food Friday Etsy Store up and running. I have missed blogging, but I am trying to get back into the swing of things. I have a simple new recipe for you for breakfast or snack. This recipe was modified from a Peanut Butter Muffin Recipe from Real Simple. We were actually out of peanut butter, so I used SunButter. They turned out really tasty, and the bonus is that my oldest can take them to school for snack because they are nut free!
- 3 Tbsp. melted butter
- 1 Cup unsweetened soy milk
- 1 egg
- 1/3 Cup SunButter
- 1/4 Cup sugar (I used unbleached evaporated cane juice)
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 Cups spelt flour (or white whole wheat)
Preheat oven to 350 F. Mix melted butter, soy milk, egg and SunButter together in a large bowl with a spatula. Add remaining ingredients and mix until just blended. Do not over mix. Spray 12 muffin cups with nonstick cooking spray and divide batter evenly amongst them. Bake 15 minutes.
***These would also be delicious with a dollop of jam in the middle. Divide half of the batter amongst muffin cups, put dollop of jam on top and fill with remaining batter.