Rejoice: they’re not as bad for you as they could be if they tried harder, these suckers.
I used the muffin machine, and got 4 medium-to-large + 1 small muffins out of the batter, baking them for about 14 minutes. But I’m giving you the (doubled) oven recipe version, because really, what crazy person has a muffin machine anyway?
Peanut Butter Muffins:
Non-stick cooking spray
1 cup (256 g) creamy or crunchy peanut butter
1/4 cup (60 g) vanilla soy yogurt or other nondairy yogurt
2/3 cup (128 g) Sucanat or light brown sugar
1 cup (235 ml) plain soy or other nondairy milk
1/2 teaspoon fine sea salt
2 teaspoons pure vanilla extract
1 1/2 cups (180 g) whole-wheat pastry flour or all-purpose flour
1 teaspoon ground cinnamon
1 tablespoon (14 g) baking powder
2/3 cup (116 g) nondairy semisweet chocolate chips
Preheat oven to 350°F (180°C, or gas mark 4). Lightly grease a standard muffin tin with spray.
In a large bowl, whisk together peanut butter, yogurt, Sucanat, milk, salt, and extract, until perfectly smooth.
Sift flour, cinnamon, and baking powder on top of the wet ingredients. Fold dry into wet ingredients, being careful not to over mix. Fold in chocolate chips.
Divide batter into muffin tin.
Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for a few minutes before transferring onto wire rack, to let cool completely before storing.
Yield: 12 muffins