Vegan Chocolate Peanut Butter Muffin

I definitely need to work on my picture taking skills! My camera is broken so I have to rely on my phone!

Prep time:15 Mins

Cook time:15 Mins

Yields:9 Regular Size Muffins

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Ingredients

• 1 cup All Purpose Flour
• 2/3 cup Quick Cooking Oats)
• 1/3 cup Cocoa Powder
• 3/4 cup Sugar
• 1 tablespoonBaking Powder
• 1/2 cup Peanut Butter (I used creamy)
• 1 cup Rice Milk

PROCEDURE:

1. Preheat the oven at 400F/200C for 15 minutes. Grease with little cooking spray or line the muffin tins with paper liners and set aside.
2. In a large bowl combine together the flour, oatmeal, cocoa powder, sugar and baking powder.
3. In a small sauce pan, over low heat, melt peanut butter in milk, stirring constantly. Remove from heat and set aside to cool slightly.
4. Once the peanut butter mixture is cool, incorporate it into the dry ingredients and stir until just combined.
5. Spoon the batter into the prepared pan filling it to the top of each cup.
6. The above batter was enough for 9 large muffins. I tried a batch with 12 and they were fluffier but kind of dry. I found 13 minutes to be a good time. 

TASTE:

1. The less you cook it the more dense and fudgy it will be. When I cooked it longer/made 12 instead of 9 it was a little drier

MY NOTES:

1. Rice milk can be substituted for any type of milk
2. As mentioned in the Procedure, either adjust the oven temperature or the baking time to get perfect muffins.
3. I tried a couple of "cookies" with the batter and they turned out great...super fluffy and moist. Next time I'm going to make a whole batch of them.

*Disclaimer: I did make a few small changes but
Recipe courtesy of: http://www.egglesscooking.com/2009/10/13/vegan-peanut-butter-muffins/