Yesterday, I was snowbound in my apartment post-run since my school cancelled classes after 3pm and through today (in other news, even though it wasn’t really a Snowpocalypse, 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 Cups!
I tried out a peanut butter, honey, and maple combination first – ingredients from bumblebees and oak trees. Each bite conjures up memories of eating peanut butter sandwiches as a kid, then going out into a fresh snowfall with maple syrup to pour onto the snow to make maple candy. Now one Peanut Butter Cup gives you the trifecta of flavors that’s perfect for a snow day (it isn’t complete without the honey because even the the most devoted snow-lovers begin to dream of the summer sun when the world is completely white for awhile!)
Cooling off in view of the flurries
Prepped and ready to bake
1 1/2 cups gluten-free rolled oats
1/2 cup gluten-free sorghum or all-purpose flour
6 oz vanilla Greek yogurt
2 large eggs
4 tbsp powdered peanut butter
1 tbsp pure maple syrup (NOT “breakfast syrup” or “butter syrup” – the real thing is the only way!)
1 tbsp honey
1 1/2 tsp baking powder
1 tsp baking soda
3 tsp cinnamon
1 tsp pure vanilla extract
3 tbsp applesauce or olive oil (I usually use applesauce rather than oil in recipes because I like thicker muffins and cupcakes and the naturally sweet taste, but in this case, I think the oil works better with the combination of ingredients. It is totally up to you, though – applesauce still does the trick!)
Extra tbsp olive oil, butter, or cooking spray
Note: you can definitely vary the recipe, adding in some fresh blueberries (for PB&J Cups), tossing in some chocolate chips (for Reese’s-style), and apple and banana slices (since of course, you can eat peanut butter with these anytime for a wholesome snack). All work well, but you may find that you begin to lose the original combination of flavors if you toss in too many extras.
Base instruction: when the weather outside is frightful, make these!
1. Preheat oven to 400 degrees Fahrenheit.
2. Mix all dry ingredients in a large bowl. Add egg, yogurt, applesauce or oil, and vanilla extract and mix well, ensuring a uniform color and consistency.
3. Add honey and maple syrup and mix until they are spread throughout the batter (but you can still see the thick swirls).
4. Grease a 12-muffin tin with oil or butter. Pour in batter.
5. Bake at 400 degrees Fahrenheit for 15-20 minutes.
6. Let cool. If you like, top with peanut butter (Peanut Butter & Co. and Justin’s have awesome honey and/or maple PB) as icing, and a few berries or chips for sprinkles. Enjoy!
Perfect for a pre-snow-day-adventure breakfast (half the dozen will probably be gone by day’s end!)
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