Tuesday, February 22, 2011

Breakfast Cake

You can barely call these a breakfast food, but they do have oatmeal in them, so why not?

This recipe, modified (and simplified) from another one I found online, is super easy and delicious! The muffins are dense, chocolatey, and a pretty darn good way to start the day.

Chocolate Peanut Butter
Super-Chunky Muffins

1/2 cup chunky peanut butter
1 cup soy milk
1 cup unbleached all-purpose flour
2/3 cup instant oatmeal
1/3 cup cocoa powder
3/4 cup sugar
1 tbsp baking powder
1/3 cup semi-sweet (vegan) chocolate chips

Preheat oven to 200°C/400°F.

In a microwave-safe dish, heat the soy milk and peanut butter for 30 seconds at a time until the peanut butter is melted. Mix well with the soy milk and set aside. Whisk together the rest of the ingredients (except the chocolate chips). Add the peanut butter and soy milk mixtures and stir to combine. Stir in the chocolate chips. 

Spoon the dough into greased or lined muffin tins, filling to just over the top of the tin. (The dough doesn't rise a whole lot like some other muffins, so you will get only 8 or 9 nice round muffins out of this.)

Bake for 15-20 minutes until toothpick inserted in center of muffin comes out clean (remembering that if you hit a chocolate chip, it's going to look raw, so try again). Remove from pan to cool.

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