I hate wasting food! I knew I had the end of a container of buttermilk in the fridge just waiting to get dumped when I came across this recipe on Key Ingredient.
I really didn’t need much convincing to whip up a batch of these little beauties. Not only did they use up my buttermilk but they have peanut butter and chocolate chips in them!! No brainer!
What you need,
2 cups all-purpose flour
½ cup granulated sugar
1 tbsp. baking powder
½ cup peanut butter
2 tbsp. butter (as always I used salted butter, if you use unsalted add ½ tsp. salt to the batter!)
1 cup buttermilk
1 tsp. vanilla
1 cup chocolate chips (I used semisweet, but milk would be good too!)
Start by preheating your oven to 350 degrees. Spray a muffin tin with nonstick spray, or you could use paper liners if you like!
In a large bowl combine the flour, sugar, baking powder and salt if you are using it. Cut the butter and peanut butter into the dry ingredients with a fork until you get coarse crumbs. In a separate bowl whisk together the eggs, buttermilk and vanilla. Gently combine the wet ingredients into the dry and stir to just combine. Do not over mix; you don’t want your muffins to be tough!
Fill the greased muffin tin about 2/3 full and bake for 15-17 minutes.
Cool for a couple of minutes in the pan then transfer to a wire rack to cool completely.
Make yourself a latte, get a food magazine or the newspaper and eat a couple of these tasty treats!
Sounds like the perfect morning to me!
Recipe from Key Ingredient