Resolutions, schmesolutions. Diets, schmiets.
How can anyone possibly resist all the tasty temptations overwhelming the baked blogosphere?!?!
Especially when you are cooped up in a house with 18" of snow on the ground (and thunder, weird, right, thunder and snow, we're just saying) and Snickers bars calling your name. It's not like you can get out and go to the grocery store for some salad and fruit. Might as well heed the cries of the candybars on the counter.
So, have a muffin, Muffins! YAY!
Yes, it's a muffin! As in morning wake-up, healthy treat to start your day post-Snowpocalypse 2011! Muffins are practically good for you!
Who cares that they are basically bald cupcakes? Wait, don't tell them that. It might hurt their feelings. Being bald can create a bit of a complex, but, I mean, we don't judge! Bald is beautiful.
Er, and delicious.
And these muffins are especially delicious.
Snickers bars. Satisfies, right? And peanut butter. Chunky peanut butter. If you aren't tempted to give up on that silly diet with these beauties, then we applaud you. You have enviable will power.
And, you are stronger than us.
Snickers Peanut Butter Muffins
Makes 12 muffins
Adapted from Nigella Lawson
1 2/3 cups all-purpose flour
6 tablespoons granulated sugar
1 1/2 tablespoons baking powder
dash of salt
6 tablespoons chunky peanut butter
1/4 cup (1/2 stick) unsalted butter, melted
1 large egg, beaten
3/4 cup milk
3 1/2 full-size (2.07 ounces each) Snickers bars, chopped
Preheat the oven to 400 degrees Fahrenheit.
In a mixer fitted with the paddle attachment, blend together the flour, sugar, baking powder and salt. Add in the peanut butter and mix until downey with some pea-size crumbs interspersed. In a separate small bowl, mix together the milk, egg and melted butter. Gradually add this to the turning flour-peanut-butter mixture until just combined. Stir in the chopped Snickers bars with a big spoon.
Line 12-muffin cups with paper baking liners and spoon the batter evenly amongst the 12 muffins.
Bake for 20-25 minutes at which point the tops should be risen and golden brown with a firm-ish top. Cool in the muffing tin for 5-10 minutes and then remove the muffins to a wire rack to cool further if necessary.
Eat immediately. With a big glass of milk.