An early meeting pushes me out of bed at 6:00 in the morning, half an hour before I would generally be moving. Mocha is still fast asleep, heavy on the blankets between us. The quiet left after I hit the snooze button is far too comfortable, far to dark, and the world outside the comforter is not appealing at all. I would love to just lie here indefinitely.
As difficult as it is to get out of bed, I kind of like these early mornings. (But ssshhh… don’t tell my boss…) There’s less pressure and more preparation. Oh, your hair is a mess today? Understandable. You had to be here at 7:30.
Since I knew last night that I would be up early, a situation that is not so good for my breakfast eating habits, I pulled out my muffin book, a little book full of delicious looking muffins. (Though there are really only a handful that I have any desire at all to make — odd how that is.) I wanted something that would give me a good amount of energy, not be too bad for me and, of course, be delicious.
You don’t want to eat too many of these all at once since they are about 289 calories each — I kind of missed the ‘good for you’ requirement. If you want healthy, opt for a Timmies donut instead — but um, peanut butter is awesome. Enough said.
Crunchy Peanut Butter Muffins
Adapted from 1 Mix, 100 Muffins by Susanna Tee
2 cups flour
1 tbsp baking powder
1/8 tsp salt
1/2 cup brown sugar, packed
2 large eggs
3/4 cup milk
6 tbsp canola oil
1/2 cup chunky peanut butter
1/3 cup chopped unsalted peanuts
3 tbsp brown sugar
Make the topping first. It’s really simple. Chop your peanuts if all you have is whole peanuts. (Chopping peanuts is fun!) Then, in a small bowl, mix the peanuts and brown sugar together. Set aside and start preheating your oven to 400*.
For the muffins, mix together the dry ingredients in a bowl. In a separate bowl, whisk together the wet ingredients. Make a well in the middle of the dry ingredients and pour the wet ingredients into the well. Mix, but don’t overmix. If you overmix, the texture of the muffins will be off. So, just mix until the dry ingredients are wet. It will all clump together a bit in the bowl. This isn’t really a wet muffin batter, so don’t be too concerned if your mixture isn’t fully mixed and you feel like you might be overmixing. You probably aren’t.
Spoon the batter into a greased or lined muffin tin. Sprinkle with the topping and pop into the oven for 20 minutes.
The other wonderful thing about early morning meetings? When 3:30 rolls around, I can pack up and be home an hour early, which means supper is well underway long before M gets home, the kitchen is clean(-ish) and our evening has suddenly grown by an hour or even two.