I wanted to make something special for my best friend’s baby shower this past weekend. Her mom took care of most of the food, and since it was an afternoon event, the plan was to have appetizer-style bites – fruit, veggies, cheese, cocktail shrimp, little phyllo pastries, mini hot dogs, that sort of thing. There was also a beautiful bunny rabbit cake, along with baby-themed cookies. Since I was tasked with bringing some other sweet treats to share, I decided to make a dozen cupcakes and a dozen muffins.
Yesterday, I was snowbound in my apartment post-run since my school cancelled classes after 3pm and through today. So in other news, even though it wasn’t really a Snowpocalypse, it was a SNOW DAY! Of course, rather than use the time to get ahead on reading for school, I decided to organize the kitchen cupboards and test out some recipes. I was rooting around and found an unopened jar of powdered peanut butter that I bought on a whim. I’ve found it tough to bake with regular peanut butter because it sticks in globs rather than spreading evenly throughout batter, so figured I might try the powdered version. Turns out, it works wonderfully well as the key ingredient for these darling and delicious Peanut Butter Cup Muffins!