03 May 2008

okara pb&j muffins •

Lunch making is a snap with these peanut butter and jam muffins. My darlings make their own lunches for school, usually. My job as their mother is to nag, nag, NAG them the night before. “Did you make your lunch?” “I WILL, Mom, after this game...it’s almost over”. Mom goes about her business, completely forgetting that the question was even asked until five minutes before bedtime. “Well, looks like you will have to get up early and make it before school”. Yeah, right...like that’s going to happen! They run off to school the next morning, and call you to tell you that they forgot their lunch. You mean the lunch that was never made? Do I let them starve to teach them a lesson, or do I quick make a lunch before I leave for work and drop it off? OH! The Mommy Guilt! I am chock-full of it. I used Concord Grape preserves on this batch, without the optional topping. These muffins will make short work out of making lunch, a great grab-it-and-go muffin for children or Mommies. 

Okara PB&J Muffins •

Preheat oven to 375 degrees.

Whisk together in a medium mixing bowl:

1 cup wet okara (this is referring to the okara straight from your machine)
1-1/2 cups vanilla yogurt
1 cup crunchy peanut butter
1/4 cup safflower oil
1/4 cup dark brown sugar

Sift together in a large mixing bowl:

3 teaspoons baking powder
1 teaspoon baking soda
1-1/2 cups unbleached white flour
1/2 cup whole wheat flour
1/4 ground flaxseed meal
1/2 teaspoon salt

Set aside:

3 to 4 tablespoons fruit jam

3 tablespoons chopped peanuts - optional for topping
1 tablespoon sugar - optional for topping

Add wet ingredients to the dry ingredients, mixing until just combined. DO NOT OVER MIX. Line your muffin tins with paper liners. Fill the liners 1/3 of the way with batter. Make a small dent in the center of the batter and place 1 teaspoon of fruit jam inside of the dent. Spoon batter on top of jam to equal 2/3 full. Mix the chopped peanuts and sugar together and sprinkle on top if desired. Bake muffins 25 to 30 minutes until golden brown.

UPDATE! Just made a batch with Apple Butter instead of jam/jelly. The eldest darling declared them to be her favorite so far.