10–Making Peanut Butter and Jelly Muffins with two little helpers –This recipe* is from Deceptively Delicious, which I just checked out from the library. It helps you figure out how to hide veggies in just about anything! Love that concept–
9–Figuring out that a single Smartie is a great bribe! I got the toys picked up and the floor Dustbusted with little prompting and no stress
7 1/2–Staying too long at their house + a cat = one sick mama. Thank goodness for a husband who understands and makes me lie down while he does kidlet duty
6–Hiding under the desk with an 18 month old is great fun
5–Realizing I can solve the problem of Brielle opening the door to the porch and constantly bringing in all the hats, mittens, scarves and boots and further cluttering up the house thereby driving be Ab.so.lute.ly Batty by stowing all the winter gear in the summer kitchen
5 1/2–Hitting my forehead that I didn’t think of that two weeks ago when she first learned how to open the door to the front porch.
4–Staying the night with Grandma for the three year old
3–Reading my new Wondertime cover to cover while DH puts one year old to bed
2–My new maternity jeans because I’m not having to constantly tug at and pull up again, and they provide a view I like from the back!
1–Watching our favorite show snuggled up under my childhood Hollie Hobbie quilt
Kevin loved these too and was incredulous they had carrots in them. I’d double the recipe next time.
1/2 c natural peanut butter
1/2 c carrot puree
1/2 c brown sugar
2 T butter (the recipe asks for trans-fat-free soft tub margarine spread, but I don’t believe in it)
1/2 c sour cream (the recipe calls for nonfat plain yogurt but I didn’t have any)
1 large egg white (but I used the whole egg)
1 c flour
1 t baking powder (which as I type this, I realize I forgot)
1 t baking soda
1/2 teaspoon salt
1/2 c low sugar strawberry, blueberry, or grape preserves (but I used regular old jelly, we did 1/2 pink and 1/2 purple)
1–preheat oven to 350º. Line a 12 cup muffin tin w/ baking cups or use cooking spray.
2– beat pb, carrot, sugar & butter. Add sour cream & egg.
3–add flour, bp, bs, & salt. Mix just til combined.
4–drop batter into muffin cups. Top w/ a dollop of jelly.
5–bake about 20-25 minutes. Turn out onto a rack to cool. Be extremely careful, I burned my finger on the scalding jelly and it still hurts! Also the jelly sort of ran out all over the top of my pan. If you actually make this and find a tip for containing it, let me know, will ya?
6–store in airtight container for a few days (if they last that long; I think we have 5 left!) or wrap individually and freeze for up to a month.
Why do recipes always say, “in a large bowl” Do they think you are going to try to make your muffin mix on the counter top?