I recently was introduced to buying real, amazing, maple syrup by the gallon from an Amish farmer. I now am like Buddy the Elf and that stuff goes on and in EVERYTHING. Okay, maybe not spaghetti. But it’s in my coffee right now and I am loving baking
with it. You can easily substitute regular white or brown sugar in this recipe.
Chocolate Peanut Butter Muffins
1 cup whole wheat flour
1/2 cup all-purpose unbleached flour
1/2 cup cocoa powder
1 Tbsp baking powder
1/4 cup butter (or applesauce, olive oil, coconut oil, etc)
1/4 cup peanut butter
3/4 cup real maple syrup (or brown or white sugar)
1 tsp vanilla extract
1 cup milk (milk alternatives work also)
Preheat oven to 350 and grease a 12 cup muffin tin (or use paper liners).
Mix first 4 ingredients in a large bowl and set aside.
In a medium bowl melt the butter and peanut butter (30-45 seconds) in microwave. Add in syrup, vanilla and egg. and mix well. Stir in milk.
Add wet ingredients all at once to dry. Mix until combined (do not over mix) and no dry spots remain.
Bake at 350 for 20 minutes or until tops of muffins spring back when pressed gently.