Saturday, April 18, 2009
I made Peanut Butter and Jelly Muffins out of the Deceptively Delicious cookbook last week. The hidden treasure of nutrition in this recipe is pureed carrots. I steamed the carrots for about 8 minutes and then pureed them in my food processor. The recipe also called for creamy peanut butter, brown sugar, butter, flour, baking soda and baking powder.
After all of the ingredients were combined, I spooned them into paper muffin cups and put a dollop of strawberry preserves on top of each one. Then I baked them at 325 degrees in my convection oven. I only have one muffin tin that holds six muffins so I ended up baking them in the paper cups on a cookie sheet, I wouldn't recommend it. They came out very short and fat, not the most attractive muffins I've seen.
Overall, I would say that they muffins came out pretty good. Next time I would fill the cups up much more, closer to the 3/4 or 4/5ths range, I only filled them up to about 1/2. I would also bake them in muffin tins (I need to get a bigger one, or maybe even two!) so that they would keep their shape better.
The recipe is good, the added carrot does not add any strange taste but I might cut down on the sugar because they were quite sweet. I didn't use a sweetened peanut butter but with the added preserves on the top it definitely topped the sweet meter.