On Sunday, I had to get up really early to help make the store look pretty. I knew I wouldn't have time to eat before I headed out and I also didn't think I would be super hungry at 4 am! I decided to bring treats to share with my friends, so I made these Peanut Butter Chocolate Chip Muffins. This recipe was great because it used all ingredients that I have in my home on a regular basis. It was also pretty tasty, easy to double, and fairly healthy. I doubled this recipe so I would have plenty to take to work and some for Mike and I as well. I did make some modifications as I was preparing this recipe. First, I never make mini muffins. I don't have a mini muffin tin and I feel like its a hassle. I like average muffin tin sized muffins, which to me, is the perfect serving size. The other big change I made was using low fat creamy peanut butter because that's what I like. The recipe said low fat was not recommended, but I feel like they turned out fine. I started off by mixing the dry ingredients in a bowl and setting them aside. Next, I put the wet ingredients in my beautiful stand mixer and let it do the tough work. I added the dry ingredients to the wet ingredients slowly and mixed until just moist. Finally, I mixed in some mini chocolate chips. I put my batter in the muffin cups and cooked for about 22 minutes. I ended up with just under 3 dozen full sized muffins.

The results were great. The muffins were a hit at work Sunday morning and a hit at home with Mike too. They served as a great breakfast and snack all week. In fact, as I am typing this morning, I am finishing up the last of the muffins. This was a yummy treat and one that I will definitely be making again in the future.

The New Austonian