aka Pretty Ugly Muffins
Do you like coffee cake?
Annnnnd do you like peanut butter chocolate things?
These are a lot like coffee cake, but instead of the traditional cinnamon-thick crumble, you use a salty peanut crumble. The results are pretty fantastic. And there’s chocolate chips in there too, because chocolate and peanut butter tend to make folks happy.
Unfortunately, they are kinda ugly too. If I were a better photographer, I could have made them look like the hottest thang since um…Paul Newman? Or maybe the guy who plays Neville Longbottom? Elizabeth Moss?
Elizabeth Moss, definitely. Though I’ve never seen a single episode of Mad Men, I’ve long admired her seemingly effortless sensuality. Don’t judge me for not having watched Mad Men! Sorry. I know I’m getting off topic here, but it’s been a long week and I just need a bit of unstructured narration to loosen my mind.
In-shell peanuts were on sale this week, a huge bag for merely a dollar. Superbowl overstock, I suppose. You don’t have to start out with unshelled peanuts, but they honestly don’t take all that long to shell, especially once you get into a rhythm. And like I said, they’re much cheaper than canned nuts.
To make the crumble, you just take a handful of nuts (teehee) and pulse them with some oatmeal till it begins to crumple and clump. Then just add a few extra nuts in there for fun.
Also, for fun and to distract from the ugly muffins — a cute little Mickey. I found him at the flea market for 88 cents and he was just like one I had when I was a kiddo. He was sat on the kitchen counter when I was shooting, looking all optimistic.
And since I’ve personally been feeling a lot better lately, I thought optimism is in good order. I feel like pushing sunshine on others is aggressive and counterproductive, so you feel free to ignore Mickey’s optimism. But don’t ignore the salty peanut chocolate chip muffins. I don’t need to give you any rationale here, saltypeanutchocolate wins its own case.
happy weekend y’all
- 1 1/2 cups of lightly salted raw peanuts d
- 1 cup old fashioned rolled oats
- 1/4 cup of brown sugar
- 1 1/4 tsp salt
- 1 1/2 cups of cup-to-cup gluten free flour (I used Bob's in the blue bag)
- 1/3 cup brown sugar
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 tsp baking powder
- 3 flax eggs (3 tbsp flaxmeal plus 9 tbsp water)
- 1/4 cup melted coconut oil
- 1 tsp vanilla
- 2/3 cup unsweetened almond milk
- 3/4 cup dark chocolate chips
- set aside 1/4 cup of the nuts
- Pulse the remaining 1 1/4 cups of peanuts, the oatmeal, the brown sugar, and the salt, until you get a mixture that's both clumpy and crumbly. if you were to grab a fistfull, it would clump together into a ball, but if you drop the ball back into the bowl, it should crack and fall apart.
- set crumble aside and preheat oven to 350
- Make your flax eggs.
- Combine the flour, the brown sugar, the baking soda, the salt, and the baking powder.
- Combine the flax eggs, the coconut oil, the vanilla, and the milk.
- Add the wet ingredients to the dry ones and stir well.
- Allow the mix to sit on the counter for about 8-10 min, then stir in the chocolate chips.
- Like a 12-cup muffin pan and press about 1/2 tbsp of the crumble mix into the bottom of the liners. Divide the batter evenly among the cups, and then divide the remaining crumble evenly over the batter. You might have some crumble left over.
- Bake for 22-25 minutes, until a toothpick inserted comes out clean.
1 1/2 cups shelled peanuts is about 5 cups of in-shell peanuts
muffin batter adapted slightly from damn delicious