I have always had an unwavering love for peanut butter. I like all kinds of peanut butter: crunchy, creamy, organic grind your own peanuts kind of PB, JIF, Skippy, etc. I love it all. At some point in my single, dating life, I made a list of qualities I was looking for in a man. I wanted someone kind, smart, possessing of a sense of humor, and, hopefully, a peanut butter enthusiast. It seemed, in my mind, that if this man and I could share in common a sense of peanut butter passion and recipes naturally derived from such passion, then what misfortune couldn’t we face as a couple? 

Tragically, my husband is allergic to peanuts. Three out of four ain’t bad I guess…

Here is a recipe that I made this morning that I absolutely love:

Peanut Butter and Honey Muffins

Peanut Butter & Honey Muffins
Makes 6 muffins

Ingredients:
1 cup flour
1-1/2 TSP baking powder
Pinch of salt
3 TBSP peanut butter (crunchy or smooth)
2 TBSP oil
3 TBSP honey (or agave nectar)
¾ cup milk (almond milk, soy milk, etc works fine too)
Instructions:
1. Preheat oven to 350 degrees. Grease muffin pan.
2. Whisk the flour, baking powder, and salt together.
3. Add the peanut butter and oil and mix with fork until crumbs form.
4. Add the milk and honey and mix until just combined. Do not beat.
5. Pour into muffin tins and bake for 15-17 minutes or until done.

Recipe Notes:
1. I added a few chocolate chips to the top of the muffins after I had the batter poured into the tin.

Random side note:  I enjoy baking things from scratch.  Normally my only goals are that my baked goods be edible and enjoyable to eat.  I’m a chemical engineer, not a chef, so I don’t really place much value on baked goods aesthetics or spend time attempting to make beautiful food creations. So, when you see pictures that I’ve taken of my baked goods, they probably won’t be pretty!