This Time They're Healthy

Since last time I made muffins I didn't "healthify" them, in hopes of being praised for the fatty, sugary indulgence, and was not, today I went back to our regular healthified muffins.

Well, mostly healthified. You gotta go with what works.

I'll tell you my secret.

Chocolate.

Seriously.

A little bit of mini chocolate chips go a long way.

I can make my muffins 100% whole wheat, reduce the sugar, omit much of the added fats, even add giant cans of pumpkin, and if there's chocolate chips in it, they'll eat it. And like it.

If your children like dried fruit and nuts in their muffins, you're way ahead of me.

Anyway. Rambling on. Today's breakfast is Mostly Healthy Peanut Butter muffins.

Chocolate Chip & Peanut Butter Muffins

3 1/2 cups White Whole Wheat Flour
1 tsp salt
2.5 Tbsp baking powder
1 cup peanut butter
1/2 cup honey (or agave nectar)
2 Tbs flax seed, ground
3 cups water
1/2 cup mini chocolate chips (use a vegan brand of chocolate to make these vegan muffins)

mix dry ingredients, then blend in peanut butter until the mixture is a grainy texture

Mix honey and water and add, mix to blend, then stir in chocolate chips.

Pour into a nonstick-lined 9x13 pan

Bake 22-30 minutes at 400 degrees

Cut into 24 square muffins

Think about it. 1/2 cup of mini chocolate chips is only 8 servings of mini chips, spread over 24 muffins. And yet they're tiny enough to give you a little chocolate in every bite, and seem like a treat. Isn't that better than a stick or two of butter and an extra cup of sugar?

Hey, it works for me.

Less Effort, More Muffins -- Works-for-Me Wednesday

Is it really Wednesday already?

I have a Works-for-Me Wednesday tip for you!

Do you have a big family? Are you short on time? Do you need a lot of muffins at once, or want to freeze some? Or maybe you're just lazy, like me?

Take that favorite muffin recipe that makes 12 muffins.
Double it. Or quadruple it. It's up to you.

Now don't be freaking out about scooping it evenly and carefully into 24 or 48 little circles. Instead lightly grease a 9x13 pan for each doubled recipe. Spread the doubled mixture in the 9x13 pan. Bake the muffins at their regular temperature a little longer, about 30 minutes, but check them at 25. When a toothpick inserted in the middle comes out clean, they're done. Then cut them in to 24 pieces!

You get double the muffins, faster, with less effort! Okay, so they're square, but who's gonna complain about that?

For more Works-for-Me tips, visit Rocks in my Dryer today!