Salted Apple Peanut Butter Oatmeal Muffins

lvllatte | Salted Apple Peanut Butter Oatmeal MuffinsFirst, I need to say that this recipe is modified from Mis-Cakes Oven Adventures. I went looking for and apple/peanut butter something, and her blog showed up. I’m certain her recipe is amazing, but I like to incorporate greek yogurt for the extra protein, more fruit when possible…and of course, I had this new container of PB2 (see image below) that I was wanting to incorporate. I’ll be trying it out in shakes later this week!

After posting this recipe, it hit me… WHAT IF you were to stick a piece of caramel in the center of these?! I’ve done it with brownie’s made in muffin tins. I bet adding caramel to this would be excellent! Let me know if you try it, how it turns out!

INGREDIENTS

2c flour
1c traditional oats
2/3c brown sugar
1/2t sea salt
2t baking powder
1/3c powdered peanut butter (PB2)
1/2c greek yogurt (pick your flavor to sweeten, or plain works great too)
2/3c milk
2 eggs
1c unsweetened apple sauce
3/4 to 1c apple, chopped

SALTED CRUMBLE TOPPING

1/4c + 2T all purpose flour
1/3c brown sugar
1/2t cinnamon
1/4c butter, cold cut into chunks
1t coarse sea salt…all I had was fine, and it worked fine ūüėČ

PREP – makes 12-15 standard size muffins

1. Preheat oven to 350.  Place liners in muffin tin.

2. Make the crumble first. In a medium bowl mix together flour, sugars, salt and cinnamon.  Add in butter and mix in until butter is size of peas.  A fork or your hands work the best.  Place bowl back in the fridge until ready to use.

3. For the muffins…In a large bowl mix together flour, oats, brown sugar, PB2, salt and baking powder. ¬†Set aside.

4. In a medium bowl mix together eggs, yogurt, apple sauce, and milk.  Mix together until well combined.

5. Add wet mixture into your dry flour mixture.  Stir together till all ingredients are moist, then stir in your apples.

6. Fill your liners with approx 1/4c of batter each.  You want them filled almost right to the top.

7. Take crumble out of the fridge and load up the top of the batter with crumble.  Press down slightly if necessary to add more crumble.

8. Bake in preheated oven for 17-20 minutes.

Screen shot 2013-04-21 at 11.49.06 AM

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Cheesy Potato & Corn Chowder

I had intended on trying to make bread bowls, but after getting everything out I realized I didn’t have any yeast. Super bummed! Next time definitely…and I’ll include the recipe! This was served with a side salad and grilled chicken. Even my picky man ate every bit!!!
lvllatte | Cheesy Potato & Corn Chowder
INGREDIENTS

2c peeled and diced potatoes
1/2c diced carrots
1/2c diced celery
1/4c chopped onion
1-2T minced garlic (optional)
1 1/2t salt
2t sugar
1T worcestershire sauce
20-24oz chicken or veggie broth
1/4c butter
2c milk*
1/4c all-purpose flour (use rice flour for GF)
2 (15 ounce) cans whole kernel corn, drained
2 1/2c shredded sharp cheddar cheese

PREP

1. Place potatoes, carrots, celery, onion, garlic, salt, sugar, and worcestershire sauce in a large pot with broth to cover. Bring to a boil, reduce heat and simmer 20 minutes.

2. Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick.
*Optional…use 1c half-n-half and 1c milk. Makes it super creamy.

3. Remove 1-2c of the cooked veggies and blend in a food processor till smooth. Add back in to pot.

3. Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted.