These triple-peanut muffins are intended for hard core peanut lovers. This recipe throws peanuts at you in every form, from every direction. You’ll beg for mercy.
Yields: 8-10 muffins
1 cup peanut flour
1 cup ground almonds
2 tablespoons soy flour (optional)
1 teaspoon baking soda
1 tablespoon ground flaxseed
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Sweetener equivalent to ½ cup sugar
1 cup natural peanut butter, softened
2 large eggs
¼ cup coconut milk
2 teaspoons vanilla extract
8 oz cream cheese or Neufchatel
1 teaspoon lemon juice
Sweetener equivalent to 1 teaspoon sugar
½ cup dry roasted peanuts
Preheat oven to 350º F. Grease muffin tin or insert muffin paper liners.
In large bowl, mix peanut flour, ground almonds, soy flour, baking soda, sweetener, and flaxseed.
Add eggs, coconut milk, peanut butter, and vanilla. Add more coconut milk, if necessary, tablespoon by tablespoon to obtain a consistency similar to dough.
Fill muffin tins/paper liners about 2/3 full. Place in oven for 25-30 minutes, or until toothpick withdraws dry. Cool at least 30 minutes.
In bowl, melt cream cheese in 30 second increments in microwave. When softened, mix in lemon juice and sweetener.
Put dry roasted peanuts into paper or plastic bag and go over with roller or can to fragment.
Spread cream cheese mix onto cooled muffins. Sprinkle peanut fragments over top.