That Damn Butter

Top of the mornin’ to ya. Haha I have no clue where that came from. I guess I’m channeling my inner Irishman. Anyway, yesterday was an awesome day (hence my happy, spinning around my bedpost pose). To start off, I won all this wine stuff from Anna at Cookie Madness!!! I only drink wine when my mom lets me, but I’m still excited to get wine charms and all those other “21 and over” accessories. I’ll take a picture of them when I get them in the mail. After that joyous experience, it was time to film my cooking show. I did a cooking video for a project at school, and it’s called “The Blonde Experiment.” Haha I knew you would love that. I didn’t post it on here because it’s about 30 minutes long and you’d probably die of boredom or start to make fun of me haha In my video, I converted traditional blondies into vegan blondies and then had a judging panel at the end. Everybody voted that the traditional blondies were better than the vegan ones, but I wasn’t too surprised. I didn’t use any butter or oil in them- damn. There is a plus side though- I have a crapload of blondies in the house now. And you know what that means?!?!?!!? Yeah, I don’t either haha I just love the suspense.

And no, the recipe for today isn’t for the blondies. I’ll post that some other time when I’m fresh outta recipes. It is for….. dun dun dun… you guessed it!!! MUFFINS!!!! Oh the joys of muffin making. These babies were divine and somewhat like cupcakes- they were pretty crumbly. I made Peanut Butter and Jelly Muffins from Sweet Tempered. I changed the recipe to make it gluten-free and also just a few other ingredients here and there. I think I interpreted the directions wrong because I put the jelly on top of the muffins rather than pushing it down in the middle. It didn’t really specify what to do, but I would recommend filling the muffin tin half way, putting the jelly in the middle, and then putting more batter on top. My muffins kind of, well, not kind of, rather COMPLETELY overflowed with jelly haha They tasted marvelous though- that counts, right? I melted more grape jelly and drizzled (ok, poured) it over the top of my masterpiece.

Here's the Recipe:

Peanut Butter and Jelly Muffins
1 cup oat flour
½ cup millet flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup crunch peanut butter
2 tbsp canola oil
½ cup agave nectar
½ cup almond milk
1 tbsp apple cider vinegar
1/3 cup jelly (I used grape because I’m obsessed with grapes)

Directions: Preheat over to 350F. Spray the muffin tin with non-stick cooking spray or line with cupcake liners. Combine flours, baking powder, baking soda, and salt in a large bowl. In a cup, whisk together vinegar and milk and set aside. In a separate bowl, stir together the peanut butter, oil, and agave nectar until smooth. Add vinegar mixture to this and stir. Add the liquid mixture to the dry mixture and stir until just combined. Scoop half the amount into a prepared muffin tin, place 1 tsp of jelly into on top of batter, and then fill the muffins with the rest of the batter. Bake for 18 minutes or until the muffins give a little to the touch.