I found this recipe on a new website known as http://foodgawker.com/
Chocolate Peanut Butter Cookies
What’s needed-
5 tblsp of chunky peanut butter
5 tblsp honey
10 tblsp of milk
1/2 C of whole wheat flour
3 tblsp oat flakes
1 tsp baking powder
1/4 tsp baking soda
3 tblsp vegetable/canola oil
4-5 tblsp of chopped dark chocolate
How to-
Melt together the peanut butter and honey. Stir in the milk and oil and keep aside to cool.
In another bowl, mix together the flour, oats, baking powder, soda and chocolate.
Fold in the flour mixture into the cooled ( but not completely) peanut butter mixture till everything is just moistened. Chill the mixture for about 15-20 minutes.
Pre heat the oven at 170 degrees C or approx. 350 degrees and line a baking tray with foil.
Drop tspn fulls of the mixture onto the prepared tray, in mounds, keeping it quite rough looking.
Place the tray in the centre of the pre heated oven and bake for about 16- 18 minutes or till golden.
Cool in the tray for a few seconds and transfer to a rack to cool completely.
These are soft and chewy cookies with gooey chocolate and a bite from the peanuts. Yes, these are good, wholesome cookies, not flashy, but with a rustic, old fashioned charm… perfect to snack on.
Blueberry Oatmeal Muffins
Ingredients
1 1/4 cups whole wheat flour
1 1/4 cups oats1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk (I didn't have any buttermilk so I mixed 1/2 tbsp white vinegar with 1/2 cup skim milk)
1/2 cup firmly packed brown sugar
2 tbsp canola oil
1 large egg, lightly beaten
1 tsp. vanilla
1/4 tsp. almond extract
3/4 cup blueberries, fresh or frozen (I used 1 cup)
Handful of slivered Almonds
Directions
Preheat oven to 375 degrees.
Line a muffin tin with paper cases or spray with nonstick cooking spray.
In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil, egg, and extracts. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in berries and Almonds. Fill muffin cups 2/3 full. I got 20 muffins that were on the small side.
Bake for 16-18 minutes.Cool on rack. They also freeze very well!
Chocolate Peanut Butter Cookies
What’s needed-
5 tblsp of chunky peanut butter
5 tblsp honey
10 tblsp of milk
1/2 C of whole wheat flour
3 tblsp oat flakes
1 tsp baking powder
1/4 tsp baking soda
3 tblsp vegetable/canola oil
4-5 tblsp of chopped dark chocolate
How to-
Melt together the peanut butter and honey. Stir in the milk and oil and keep aside to cool.
In another bowl, mix together the flour, oats, baking powder, soda and chocolate.
Fold in the flour mixture into the cooled ( but not completely) peanut butter mixture till everything is just moistened. Chill the mixture for about 15-20 minutes.
Pre heat the oven at 170 degrees C or approx. 350 degrees and line a baking tray with foil.
Drop tspn fulls of the mixture onto the prepared tray, in mounds, keeping it quite rough looking.
Place the tray in the centre of the pre heated oven and bake for about 16- 18 minutes or till golden.
Cool in the tray for a few seconds and transfer to a rack to cool completely.
These are soft and chewy cookies with gooey chocolate and a bite from the peanuts. Yes, these are good, wholesome cookies, not flashy, but with a rustic, old fashioned charm… perfect to snack on.
Blueberry Oatmeal Muffins
Ingredients
1 1/4 cups whole wheat flour
1 1/4 cups oats1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk (I didn't have any buttermilk so I mixed 1/2 tbsp white vinegar with 1/2 cup skim milk)
1/2 cup firmly packed brown sugar
2 tbsp canola oil
1 large egg, lightly beaten
1 tsp. vanilla
1/4 tsp. almond extract
3/4 cup blueberries, fresh or frozen (I used 1 cup)
Handful of slivered Almonds
Directions
Preheat oven to 375 degrees.
Line a muffin tin with paper cases or spray with nonstick cooking spray.
In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil, egg, and extracts. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in berries and Almonds. Fill muffin cups 2/3 full. I got 20 muffins that were on the small side.
Bake for 16-18 minutes.Cool on rack. They also freeze very well!
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