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We’re a little more than halfway through January, and while I didn’t make any firm New Year’s resolutions, I did re-commit to focusing on achievable goals. One of them being more conscious about eating meals at decent times, or in some cases, at all. Since being unemployed, my day is a LOT less structured. I’m somewhat good about eating breakfast, but more often than not, I’ve been skipping lunch, or just grazing throughout the day, and eating a larger-than-usual dinner once Jay and the bambino are home. I made these Cranberry Peanut Powder Muffins to help both with breakfast as well as snacking during the day.
Did you know Jif made a peanut powder? It’s made from a single ingredient–Roasted peanuts, no additional sugar or salt. And while it’s got the same amount of protein as traditional peanut butter, it’s got 85% less fat. Many of you know I’m participating in a weight loss program, and Jif Peanut Powder is a great substitute for regular peanut butter (which I love). I picked up both the regular peanut powder as well as the Chocolate Peanut Powder, which you can find at your local Wal-Mart, within the regular peanut butter.
And Jif Peanut Powder is a great addition to baking–All the protein, but less fat and sugar. Which is one reason I chose to use it in these muffins. I wanted the punch of protein, because I’m one who needs a protein-heavy breakfast, or I’m starving within 5 minutes. I also figured that if I skip breakfast or eat later than normal, and I grab one of these for a snack, it’s better than not eating anything at all during the day.
These are some light, fluffy muffins. And I will point out, the use of frozen cranberries means they are TART. But in a good way. The muffin portion is lightly-sweetened and peanut-flavored, while the cranberries provide a delicious bite. And they’re easy to make. After preheating your oven and lining your pan with paper liners, gather all your ingredients:
Whisk together your dry ingredients, add your sugar, make a well and add the wet ingredients all at once, before finally folding in your berries:
And then, place your batter in your prepared pan:
After they’ve baked and cooled, enjoy!
- 1 C all-purpose flour
- 1 C Jif Peanut Powder
- 2 tsp. baking powder
- 1/2 C + 1 Tbsp. sugar, divided
- 2/3 C milk
- 1/2 C (1 stick) unsalted butter, melted and cooled slightly
- 1 large egg, lightly beaten
- 1 C frozen cranberries
Preheat the oven to 350 degrees F. Line a muffin pan with paper liners, or grease well.
Toss the frozen cranberries with the 1 Tbsp. sugar and set aside.
In a large mixing bowl, combine the flour, Jif Peanut Powder, and baking powder. Whisk to combine. Whisk in the 1/2 C sugar. Make a well in the center of the dry ingredients.
Combine the milk, melted butter, and the egg. Add all at once to the dry ingredients, and mix just until combined. Do not over-mix. Fold in the cranberries.
Using a large scoop, place the batter in the prepared pan. Bake the muffins for 15-20 minutes, or until a tester inserted in the center of several muffins comes out clean.
Cool the muffins 5 minutes in the pan, then carefully remove and cool completely on a wire rack.
I won’t be able to forget about eating, as long as I’ve got a batch of these sitting around!
Tell me, have you tried Jif Peanut Powder before? If so, how do you use it?