For Homemade Happy Hour this week I bring you blended strawberry margaritas. I realize I’m posting a margarita recipe just a few days after Cinco de Mayo. The thing is, I love margaritas and I drink them year round. During a January snowstorm or a July heat wave, doesn’t matter.
It was not very long ago that I shared my most recent homemade peanut butter recipe. But today I have another homemade nut butter recipe for you. The process for making almond butter is almost exactly the same as that for peanut butter, but since I bought raw almonds, I roasted them before processing them. Almond butter also took a bit more processing time than peanut butter.
For the upcoming Cinco de Mayo celebrations I’ve compiled some Mexican recipes as well as a few other recipes to be enjoyed in your backyard. Happy Cinco de Mayo and Happy Spring!
Remember when I made that black bean salad and told you all about my mom’s black bean tart? Well here it is, that very tart. It’s perfect with enchiladas or all by itself.
I could sit here and tell you about my childhood memories of eating peanut butter and jelly sandwiches but I’m pretty sure that everyone has their own version of that story. Plus, I have more memories of eating a different kind of peanut butter sandwich as a kid. My sister and I used to eat peanut butter and butter sandwiches.
No, that’s not a typo. We loved them. And here’s the other thing, the butter got spread on just as thick as the peanut butter. I can’t believe my mom allowed it. My sister stayed in the peanut butter and butter phase longer than I did, but I definitely had my time too.
These are in fact peanut butter and jelly muffins and don’t have any butter in them at all. I have grown out of eating peanut butter and butter sandwiches but can never turn down the combination of peanut butter and jelly. I love having a slice of toast spread with peanut butter and jelly as an open-faced afternoon snack.
Ingredients
Preheat oven to 350 degrees and line a muffin tin with liners.
In a large bowl, mix the flours, brown sugar, baking soda, baking powder and salt. Make a well in the dry ingredients and add the egg, vanilla, olive oil, peanut butter and almond milk. Beat or stir until combined.
Fill muffin tins 1/3 of the way full. Make a little well in the middle of the batter* and put about a teaspoon of jelly in the well. Cover the jelly with more batter so that the tins are 2/3 full.
Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
Notes
I used blueberry jelly but you can use whatever flavor you want.
I found it hard to make a noticeable indent in the batter for the jelly to sit in so just try your best to keep the jelly contained in the middle and try to cover it completely with the second scoop of batter.
Muffins will keep in an airtight container or ziploc bag for up to 5 days. I put the majority of mine in a ziploc bag in the freezer. Muffins will keep for about 3 months in the freezer.
Adapted from Pastry Affair
