Temperature Controlled Apartment vs. Freshly Baked Muffins?
No contest. And I’m happy to report that fluffy, nutty, honey muffins just came out of my oven. Which has an actual fire inside it. Be impressed.
Bonus: I’m pretty sure about one third of me melted during this entire baking/photographing process so I think that means I’m good for another 6 muffins.
Ok, wait, stop.
I need to tell you a little story about why I have this amazing table.
I am a dork about finding old, textured, worn pieces to use as backdrops for my food photos.
Bjork would not let me take my old wooden board on the plane (and yes I seriously considered it for about 2 minutes) so here I am in the Philippines shopping for a piece of old wood that is not going to bring a termite infestation into our apartment.
At the market this weekend, I saw that table. Scratched, graffitied, at least 6,000 years old and so wonderful. It was piled high with colorful cloths and it was clearly not for sale.
I went over and asked the man if I could please buy this table. Wait, ma’am, he said. He ran around the corner and came back carrying a brand new, completely polished and totally spotless table. After several minutes of confusing translation between father, son, and ridiculous American girl explaining that yes, I actually wanted the OLD one, they agreed to let me buy it.
And now I can’t wait to set up my food photos on it. End of story.
Now please go make peanut butter and honey muffins and cover them with melted butter.
These peanut butter and honey muffins are easy to make and so delicious for breakfast or a snack. Fluffy, light, and perfect peanut butter honey flavor!
- 1 cup flour
- 1 1/2 teaspoons baking powder
- pinch of salt
- 3 tablespoons peanut butter (crunchy or smooth)
- 2 tablespoons oil
- 3 tablespoons honey (agave nectar if vegan)
- 3/4 cup milk (almond, soy, etc. if vegan)
- Preheat oven to 350 degrees. Whisk the flour, baking powder, and salt.
- Add the peanut butter and oil and mix with a fork until crumbs form.
- Add the milk and honey and mix until just combined. Do not beat.
- Pour into muffin tins (about 3/4 full) and bake for 10-12 minutes, until tops are golden brown and spring back when you touch them.
I don’t have temperature controls on my oven (eek!) so I am guessing about the exact temperature. It was medium-hot. 🙂 Muffins are easy – just keep an eye on them.
This recipe makes 6 muffins.