Peanut Butter and Coffee anyone?

I have been telling my lab mate about my Peanut Butter Chocolate Chip Muffins.  After a few weeks of her begging me to make them, I finally did.  Of course, I also added a twist!  I made a loaf version of the muffins, and I made Peanut Butter Coffee Chocolate Chip Muffins (whoo, what a mouthful!).

First up, the loaf cake!

I followed the recipe for the Peanut Butter Chocolate Chip Muffins, and placed it into a large loaf pan.  Sprinkle chocolate chips on top so that it is more aesthetically pleasing and desirable.  I baked them at 375 for 20 minutes, decreased the heat to 350 and baking for another 20 minutes or so.  The reason that I decreased the heat is because the top was already browned, but the inside was not cooked.  To continue cooking the inside and not burn the top, you need to decrease the temperature of the oven!

I also wanted to try something new.  I had bought coffee a few months ago to bake with and haven't had the occasion to try it yet.  I figured muffins were the perfect place to start!  Now, I was lazy between making the loaf cake and the muffins, and didn't want to clean the bowl; therefore, we got peanut butter coffee muffins with chocolate chips!

Ingredients: 

1 2/3 cup flour

1/4 cup granulated sugar

1/4 cup brown sugar

1 tbsp baking powder

1 cup (low-fat) buttermilk

1/4 cup applesauce

1 (extra) large egg

1 tsp vanilla extract

1/4 cup (skim) milk

3 tbsp instant coffee

2 tbsp peanut butter

1 cup semi-sweet chocolate chips

Instructions:
Add the peanut butter, buttermilk, applesauce, egg, and vanilla to a bowl and mix until fully combined.  Then add in the flour, sugars, and baking powder.  In a separate bowl, add the instant coffee to the milk.  Then add to the muffin mixture, and stir until combined.  Last, add the chocolate chips.  Place the muffins into a well-greased cupcake pan, and bake at 375 for 10 minutes, and then decrease the heat to 350 for another 20 minutes or so.

If you are not a fan of peanut butter, just leave it out of the muffins.  The consistency should still be fine, and your muffins should taste amazing!

I had brought the muffins and cake into lab, and they were well-received!

Now here is my questions to all of the bakers: How do you get you nice rounded muffins, or muffins that don't have the dome like these do?

Happy Baking!

Peanut Butter Chocolate Chip Muffins

I made the most wonderful muffins today!  In fact, I made a healthy version of Handle the Heats Ultimate Muffins.  I strongly suggest making these.  If you do not like peanut butter, than you can take the peanut butter out of the recipe.  Additionally, if you do not want to add the protein powder, use 2 cups of flour.

1 1/3 cup flour

1 scoop (1/3 cup) protein powder

1/4 cup granulated sugar

1/4 cup brown sugar

1 tbsp baking powder

1 cup (low-fat) buttermilk

1/4 cup applesauce

1 large egg

1 tsp vanilla extract

2/3 cup chocolate chips and ~1/4 cup for the top

1/2 cup creamy, natural peanut butter

Mix together the buttermilk, applesauce, egg, and vanilla.  In a bowl, add the sugars, flour, protein powder, and baking powder.  I added the peanut butter to the dry ingredients (however it is probably better to add it to the wet ones).  Mix the wet ingredients and add it to the dry ones.  Stir until combined.  Add in the chocolate chips.

Divide the batter into 12 muffin tin cups.  Add 5-6 chocolate chips to the top each of muffin.  Bake at 450 for 5 minutes, then decrease the temperature to 400.  Bake for an additional 8-10 minutes, until golden brown.

These muffins are absolutely amazing, and are a definite make again.

Nutrition per cupcake:

223 calories

6.4 g protein

8.5 g fat

20 g sugar

32 g carbohydrates

1.1 g fiber

(I have the full macromolecule break-down..let me know if you want it!)

Busy

It has been one busy week, or at the very least I am exhausted!  I have been sitting in front of the computer all week analyzing slides for my project.  I am excited to see the results next week, but I cannot continuously sit in front of the computer like I have been recently.  This is making me think long and hard about my next possible rotations.  The biggest question I have right now is, can I join a non-cardiovascular research lab and be happy?  Or, will I feel as though I have let myself down.  I am going to be grappling with this question for the next few days as I contact professors who do not study the heart.  For my sanity though, and to try to find my true passion in graduate school, I am afraid that I need to rotate in a non-cardiovascular lab (I also think I will fall in love with it).

I have also been meeting new people, and went over to a friends house last night with a bunch of first-years to play GAMES!  It has been so long since I have had a game night.  I learned how to play Jungle Speed (which can turn "violent" because you are trying to grab the totem pole in the middle), and Settlers of Catan.  It was great to be out with people my own age and to spend the evening having fun and laughing.

Lastly, it wouldn't be me if I didn't try to bake this week!  This is the second time I have used my kitchen aid mixer.  I baked chocolate muffins with protein powder in the hopes that it will keep me full from breakfast to lunch.

They are very good.  Light and moist.  Don't be afraid to add a little less milk to make them thicker, or add chocolate chips!

• 1/3 cup vegetable oil
• 12 oz evaporated milk
• 2 eggs
• 1 tsp. vanilla
• 1/3 tsp. salt
• 1 tsp. baking soda
• 2 tsp. baking powder
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/4 cup cocoa powder
• 1 1/2 cups flour
• 2.5 scoops protein powder (I used vanilla Designer Whey)
• 3/4 cup milk

Add the ingredients in this order.  I made 25 muffins, and cooked them at 350 for 15-20 minutes.

That is all for now!  Off to do laundry and the like :)