The song is a little annoying, but this recipe won’t be.
Unless you have a hard time fighting temptation. Then it might.
PB&J sandwiches really are like a dessert break in middle of the day–otherwise known as lunch. Think about it: sweet fruit, savory nut spread, topped on soft bread. Sounds almost like a sweet-savory cake, doesn’t it?
Let’s just go there already. We need a real PB&J dessert. A cupcake. Ever seen the ones in many cupcake emporiums? I always thought they looked less appetizing next to their chocolate and vanilla counterparts.
But try this very rich recipe, and you’ll change your mind.
- 4 tbsp spelt flour (30g) (or ww)
- .5 T stevia
- dash of baking powder, baking soda, and cinnamon
- 1/2 an egg or 1/2 flax egg (.5 T ground flax mixed with 1/2 T water)
- 1 T all-natural, salt-free peanut butter
- splash of vanilla extract
- 1 T organic vanilla yogurt
- .5 T nondairy milk
For icing: Mix another 1/2 T peanut butter with either another 1/2 T vanilla yogurt or 1/2 T Neufchatel cream cheese. Top with your favorite preserves.
Preheat oven to 330 degrees. Lightly grease a muffin tin or a single silicone cup. Set aside. (Note: You can microwave for 1-1.5 minutes for a quicker muffin, but it will probably turn out less moist.)
Mix dry ingredients; then blend in wet ’til combined, but don’t overmix.
Bake for about 13-15 minutes or until golden brown on top.
Let cool. Spread with the peanut butter frosting and preserves.