My girlfriend Hillary and I are always talking about food. Mostly about how to make it healthier because we are both the kind of girls who are going to eat sweets regardless, but if we can shave off some calories then hallelujah! Well Hillary has been talking about this book for weeks now - Jessica Seinfeld's Deceptively Delicious - and I finally decided to try it. I made her Peanut Butter Banana Muffins and they were AMAZING! I just went out and bought the book because these were such a success. They make 12 large muffins and are 178 calories each.
Ingredients
nonstick cooking spray
1 cup firmly packed brown sugar
1/2 cup natural-style peanut butter
1/2 cup pureed carrot or pureed cauliflower (I used carrot)
1/2 cup mashed banana
1 large egg white
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Directions
1. Preheat oven to 350. Spray muffin tins with nonstick spray.
2. Combine 1/2 cup brown sugar, peanut butter, vegetable puree, banana, and egg in a large mixing bowl. Jessica says use a large wooden spoon.
3. Mix the flour, baking powder, baking soda, and salt. I'd put it in bowl and combine with a whisk, but Jessica suggests putting them in a ziplock bag and shake.
4. Fold the dry mix into the wet mix and combine until just lumpy. Don't over mix, these are muffins. Add the remaining 1/2 cup of brown sugar and stir once or twice. Jessica says this puts a crust on the top of the muffins.
5. Divide the batter between the muffins. Cook until lightly brown and a toothpick comes out clean. 15 to 20 minutes.
6. Store at room temp for up to two days, or freeze for up to a month.
Ingredients
nonstick cooking spray
1 cup firmly packed brown sugar
1/2 cup natural-style peanut butter
1/2 cup pureed carrot or pureed cauliflower (I used carrot)
1/2 cup mashed banana
1 large egg white
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Directions
1. Preheat oven to 350. Spray muffin tins with nonstick spray.
2. Combine 1/2 cup brown sugar, peanut butter, vegetable puree, banana, and egg in a large mixing bowl. Jessica says use a large wooden spoon.
3. Mix the flour, baking powder, baking soda, and salt. I'd put it in bowl and combine with a whisk, but Jessica suggests putting them in a ziplock bag and shake.
4. Fold the dry mix into the wet mix and combine until just lumpy. Don't over mix, these are muffins. Add the remaining 1/2 cup of brown sugar and stir once or twice. Jessica says this puts a crust on the top of the muffins.
5. Divide the batter between the muffins. Cook until lightly brown and a toothpick comes out clean. 15 to 20 minutes.
6. Store at room temp for up to two days, or freeze for up to a month.
