PB&J Muffins

These are part of my "fast food" collection. When I have time, I make a batch and throw them in the freezer. Then I can pull them out on those days when life is crazy and it's suddenly lunch time but I haven't even started to make anything. A few seconds in the microwave... cut up some fruit... and VOILA - Lunch!

1 1/4 cup whole wheat flour
1 1/4 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup creamy peanut butter
3/4 cup milk
1/2 cup sugar
1/2 cup finely grated carrot
1/2 cup finely grated zucchini
2 eggs, beaten
1/2 cup canola oil
All-fruit preserves - your favorite flavor

Preheat oven to 400. If you use muffin papers or cook right in the muffin tin, spray them with nonstick cooking spray. I like to use the silicon muffin cups and have found that they don't usually need to be greased at all. In a large bowl, combine flours, baking powder, baking soda, and salt. With two knives or a pastry blender, cut in peanut butter until coarse crumbs form. Add milk, honey, carrot, zucchini, eggs, and oil. Stir just until ingredients are combined and moistened.

Spoon about 2 tablespoons batter into each muffin cup (about 1/2 full). Top with about 1 teaspoon fruit preserves (Do Not Use Jelly - it will melt all over the place). Cover with another tablespoon of batter. Bake 15-20 minutes.

Banana-Peanut Butter Cookies

I found this recipe on a bag of bananas and was intrigued... I've tried banana cookies before and they were always just kind of bland. These were a pleasant surprise - they really do taste like those sandwiches you ate as a kid ;) And they're even better if you add a few milk chocolate chips.

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup mashed banana
1/3 cup firmly packed light brown sugar
1/4 cup shortening or margarine
1/4 cup peanut butter
1 egg
1 teaspoon vanilla

Preheat oven to 375. Spray baking sheets with non-stick cooking spray or use silicone mat. Combine flour and baking soda in a small bowl. In a medium mixing bowl, beat together banana, brown sugar, shortening, and peanut butter until light and fluffy. Beat in egg and vanilla. Gradually beat in flour mixture until a dough forms. Use a small cookie scoop to place dough on cookie sheets and flatten slightly using a fork or glass (greased and floured). Bake for about 10 minutes and remove to wire rack to cool completely.

*Note: These cookies are similar to pumpkin cookies in that they taste better when they are completely cool - the flavors are somewhat subtle and become stronger as the cookie cools.

Peanut Butter Pancakes

A lot of pancake recipes claim to cook up light and fluffy... only to fall far short of the mark. This is the first recipe I've found that actually lives up to expectations. And, as an added bonus, they taste marvelous! We're fans of peanut butter on pancakes around here - but that can get kind of messy with the kids, so these were a fabulous find... all the peanut butter taste without the mess! Try them. Tonight.