Now back to cookin. As I mentioned before, I'm on a mission to use as much of my pantry and freezer items as possible before we leave. yesterday I cooked up a big pot of whole spelt and barley to eat as porridge for the next few days.
I love the chewy texture with cinnamon, stevia, chopped almonds blueberries and greek yogurt. I gave it to Steve last night instead of rice with his meatballs and beans but I don't think he was too impressed as barley isn't his favorite. Now I have the super huge natural peanut butter from Costco to work with because like all natural pb's the bottom has started getting cement like. I'm addicted to pb and especially natural pb, I'd be happy to get a really strong spoon and just chip away at the bottom while watching Oprah like some people do popcorn but instead I think I'll make some pb muffins for the kids lunch boxes. My muffins are always a hit and miss with the kids because they think I make then too healthy and the problem is, I refuse not to try and make them 'healthier' than normal muffins. My muffins are always a hit though with Steve so if they don't like them.....it's no problem. I have a ton of left over jam and jellies from the summer jarring as well so I will add a bit to 1/2 of the muffins and leave the rest 'fruit free' for picky Alex. I also found 2 frozen trout filets deep in my 'meat' freezer for Steve tonight...I don't like trout so more pulled pork for me!
Peanut Butter and Strawberry Jam Muffins
- 1 1/2 cup Whole Wheat Flour
- 1 1/4 cup Rolled Oats
- 1/2 cup splenda (or sugar)
- 1/4 cup Wheat bran
- 4 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 3 Eggs
- 1 cup nonfat cottage cheese blended until smooth
- 1/2 cup milk
- 1 tbsp lemon juice
- 1/2 cup Peanut Butter
- 1/4 cup Vegetable Oil
- 1 tsp Vanilla
- 1 tsp or more of strawberry jam for each muffin
Preheat oven to 375F. Spray muffin tin with pam
In a large bowl combine flour, oats, sugar, wheat bran, baking powder, baking soda and salt.
In another bowl whisk together eggs, cottage cheese, milk, lemon juice, peanut butter, oil and vanilla until smooth.
Pour into flour mixture and stir just until blended.
Spoon batter into prepared muffin cups, dig in a little hole in the centre of each muffin and add as much am as you like and bake for 20-25 minutes or until firm