I’ve just gotten back to blogging after an embarrassingly long absence and have spent the past few days updating plugins and deleting this and that. I have to confess I’m just a little big appalled by all the drafts I left unfinished over the years. This is one of them. I’m 3+ years late, but it gives me a chance to save a recipe and share some pictures of people I love. 🙂 Since I wrote this the day before the 5K, I’ll share the pics of race day first. Two of my sisters did the walk with me, along with several friends from church (seen in the group photo).
This picture reminds me of the time my son, Zac, who was about 5, said, “Mom, you’re the oldest sister but you’re the shortest. Tell me the truth, Mom … are you a dorf?”
Such a fun group. 🙂
Gorgeous day and a very worthy cause.
As you can see, we were a somber group.
And there it was … an oasis in the middle of the school parking lot … the finish line.
Doesn’t all that make you hungry for a muffin?
From April, 2014:
Attention! I have an announcement to make and it is this: You may now throw away all your other 5K Double-Chocolate Peanut Butter Muffin recipes, because I am about to give you the only one you will ever need for the rest of your days plus two-times infinity. My apologies to all you other 5K Double-Chocolate Peanut Butter Muffin inventors out there, but as you know, life is ridiculously unfair, and blah, blah, blah … let’s get on to the muffins.
The name of these muffins, you ask? It’s in honor of the 5K I will be
running walking tomorrow to raise money for the victims of last month’s mudslide in Oso. Only about 1000 of us will be there, so it should be a peaceful, easy, non-jostling affair. 😀
A word about this batter: I have never, ever, ever been a batter-eater. In fact, I have been firmly entrenched in the “No, you may not eat cookie/cake/muffin batter because it contains raw eggs and you might get salmonella and I would miss you every day for the rest of my life” camp. I think at one time I was the president of that camp. But this little experiment changed all that — so much so, that I’m pretty sure my next invention will be a giant batter-slurping straw just so I can sit down in front of my Bausch mixer-full of batter and make myself sick. Maybe that’s TMI.
- 1 cup oats, pulsed until almost flour (or quick oats which you pulse in the blender a few times)
- 1 3/4 cup hot liquid: coffee (which I use), milk or water
- 1 cup brown sugar
- 1/2 cup (1 stick) softened butter
- 1/2 cup plain Greek yogurt
- 2 tsp pure vanilla
- 2 large eggs, room temperature
- 1/2 cup unsweetened cocoa powder
- 2 cups unbleached white flour (King Arthur is best)
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp freshly grated nutmeg
- 1/2 tsp salt
- 1 cup dark chocolate chips
- creamy peanut butter, about 1 TBSP per muffin
- In mixer, add oats and hot liquid. Let stand 10 minutes.
- Add brown sugar, butter, Greek yogurt and vanilla and mix well.
- Add eggs and blend.
- Mix dry ingredients together and then add to mixer, blending only until combined. (Do not overmix)
- Add chocolate chips and stir lightly.
- Grease a muffin tin all over, not just in the muffin cups themselves. Since these will spill over a bit, you want to grease the area outside the cups as well.
- Fill muffin tins 3/4 full.
- Top each with about 1 TBSP creamy peanut butter.
- Add a tiny bit of batter to the top of the peanut butter.
- Bake 22 min @ 350 or until a toothpick stuck in a non-peanut butter part comes out clean.