The muffinocolypse is over with this post, promise promise. I COULD have sold out to COMMERCIALIZZZZM and done a Valentine’s day post, but considering that my V-Day plans look like this:
1) Go to church in the morning
2) Go to the “New to Unitarian Universalism” class after church
3) Drink myself into an oblivion (hey, it’ll be the afternoon so that’s okay)
I am not exactly in the Valentine’s day spirit. So, anyways. Muffins!
I based it off of the banana muffin recipe from the previous post. And, seriously? Can we talk for just a minute about my atrocious handwriting? Because I don’t know where that came from. Honest, look at my mom’s handwriting:
Spices: Probably why I’m still alive today. 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon allspice. I just eyeball it though, but I also have mental illness (true story! I’ll tell you some time).
Divide evenly amongst 12 muffin greased or lined muffin cups. Or, um, ten? I only got ten, but there’s no way that twelve wouldn’t work; that just would involve a mind capable of equal portioning, which I don’t have.
Peanut Butter Apple Muffins
1 cup diced apple
1/4 cup peanut butter
1/4 cup yogurt
1/2 cup applesauce
3/4 cup brown sugar
1 1/2 teaspoons baking soda
1 1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
Preheat oven to 350 F.
Whisk together all of the wet ingredients (this includes the sugar) except for the apple. Add in the spices and the baking soda, and then stir in the flour until just combined. Fold in the apple. Divide amongst twelve greased or lined muffin cups, and bake for twenty to twenty-five minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool enough to handle, and then remove from the tin to avoid soggy bottoms.