How is it possible that one website can simultaneously inspire me to new heights of baking, decorating, exercising and fashion (ok, maybe not so much on the fashion part) while reminding me that I'm just not very creative, my house isn't quite organized, my dinners are getting redundant and my exercising has taken a back seat?
Love and loathe, loathe and love. Such is the life of a Pinterester. (Just me?)
Today is one example. During our homeschooling time, I had a few moments to relax as I waited for my daughter to do some independent work. Rather than do the dishes, throw that load of laundry in, work on my photography projects, finish creating the end-of-year portfolio for homeschooling or price items for our upcoming neighborhood yard sale, I choose the most logical and efficient use of my time: Pinterest.
And what does that short time on Pinterest do? Amidst my attempts to not look at the perfectly decorated homes and neat-as-a-pin landscape ideas, I zoned in on a recipe for peanut butter chocolate chip muffins. Apparently, a side effect of being on Pinterest is all other things on the current "to do" list go right out the window and an all-consuming need to bake overtakes. (Again, just me?)
30 minutes later, I had warm Almond Butter Chocolate Chip muffins cooling on the counter... and not an ounce of guilt to be found.
Tried a muffin... it tastes like an almond butter chocolate chip cookie in muffin form. Basically, it's ridiculously yummy.
Still have that "to do" list to do.... maybe after another muffin.
Still looking for that guilt, too. Huh.
Gluten Free Almond Butter Chocolate Chip Muffins
2 1/4 cups Pamela's Baking and Pancake Mix
1 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 Tbsp butter, melted
1/2 cup almond butter (I used smooth)
2 eggs
1 cup milk
3/4 cup mini-chocolate chips
Preheat oven to 375 degrees. Spray muffin pans with non-stick spray or line with paper liners.
In a large bowl, mix together the Pamela's, baking powder, salt and brown sugar. Set aside.
In a medium bowl, stir together the almond butter and melted butter until smooth. Add the eggs and milk and combine thoroughly.
Add the wet mixture to the dry and stir until completely combined. Fold in the chocolate chips.
Scoop into muffin tins and bake for 17-20 minutes until completely set and golden around edges. Allow muffins to cool in pans for 5 minutes, then remove to cooling racks to finish cooling.
Makes 14-18 muffins, depending on size.
