March 15, 2013

Peanut Butter Cadbury Mini Egg Muffins

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You need these Peanut Butter Cadbury Mini Egg Muffins for breakfast! A fluffy peanut butter muffin is stuffed full of chopped Cadbury Mini Eggs for a punch of chocolate. These are the best breakfast yet!

I am so over daylight savings time, and it just started. I really, really don’t see the point.

All last week, I woke up at 5:30. Not too early, usually I’m at the computer by 6am. I just figured, stressful week, lots going on, getting ready for the time change.

This week? Now I’m waking up at 4:30. Last night? 3:30. And it’s not just me. Jordan’s been cranky. Tired. She woke me up from a dead sleep at 11pm last night because she couldn’t sleep.

{Sidebar: I know it’s my job as “mom” but really? Now we’re just both awake, kid. So, um, thanks.}

Anyway, I’m just plain tired. I keep trying to come up with funny stories for you. And my eyelids close.

So, let’s just let these muffins speak for themselves, mmkay?

After a long night of non-sleep I don’t want bran flakes with almond milk. I don’t want a banana green smoothie. I want comfort food. I want cinnamon rolls and scones and coffee cake.

And I want muffins. Peanut butter muffins. With chocolate.

But not just any chocolate. Cadbury’s Mini Eggs chocolate.

Oh, yeah.

I actually based these muffins off of my Fluffernutter Banana Bread recipe. But I left out the fluffer. And the bananas. So it’s a sock-it-to-you peanut butter muffin. Peanut buttery all the way. I subbed some of the fat with Greek yogurt, my new favorite baking bestie. It makes them moist, dense, and I consider them healthy. Peanut butter and Greek yogurt – tons of protein, right?

And, since Cadbury Mini Eggs practically sing to me in the stores {seriously, they taunt me with their amazingness and sing-songy voices} I cannot NOT buy them. Then I have a bag of crack in my cabinet that I eat one by one until my mouth hurts from the candy shell, my pants no longer fit, and I’m high on chocolate.

So I chopped them up and put them in the muffins. You know, to get rid of them. Because when you add candy to muffins it cancels out the calories. {Duh.}

I put more on top, ‘cuz, you know, it’s Easter and it’s cute.

If you don’t have Cadbury Mini Eggs you could use chocolate chips. Lots and lots of chocolate chips.

Lots.

Good morning, new best friend. Come closer and I’ll give you a squeeze….

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Peanut Butter Cadbury Mini Egg Muffins

The perfect peanut butter muffins filled with Cadbury Eggs!

Ingredients

1/4 cup vegetable oil
1/2 cup fat-free Greek Yogurt — I used plain, but a flavor is fine too!
3/4 cup peanut butter
1/4 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
2 teaspoons baking powder
1/2 cup + 1 tablespoon milk — non-fat, 2%, or almond milk is fine
2 cups sifted all-purpose flour
1/2 cup Cadbury Mini Eggs — the chocolate ones coarsely chopped, plus more for topping (You can use chocolate chips or M&Ms if you don’t have the mini eggs)

Instructions

Preheat oven to 350°. Line muffin pan with liners (about 16).
Stir oil, yogurt, and peanut butter with a wooden spoon. Stir in both sugars.
Add the eggs, vanilla, baking soda, and baking powder and stir until combined.
Add half the flour and half the milk and stir until just mixed. Add the rest of the flour and milk and stir until the batter just comes together. Stir in the chopped Cadbury eggs.
Add about 3/4-1 cup of batter per muffin cup (I use an ice cream scoop for this step). They won’t rise much, so you can fill them almost full. Press 1 or 2 Cadbury eggs in the top of each muffin. Bake about 15-20 minutes, removing from oven when a toothpick inserted in the side of the muffin comes out clean.

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