Tuesday, March 6, 2012

Peanut Butter and Jelly Capped Carob Muffin Sliders

 Carob has been growing on me lately.  It's subtly sweet on its own, unlike chocolate, and it has a nice richness and depth without the caffeine, which means it's safe for consumption at any hour.  I decided to give carob powder a try in a beer bread recipe.  When this savory muffin flat (slider) is paired with a generous dollop of peanut butter and a mildly sweet spread such as apricot jelly or orange marmalade, the flavors complement each other in what I found were novel and tasty ways. 

This recipe is a take on the beer breads I have been making.  It represents another hack at using amaranth flour.  This time I was hoping the carob would mask it, and I was pretty satisfied with the result.  As with a few other breads I have baked for this blog, initially I did not like these muffins.  On their own they are kindof yucky.  However, when I topped them with the pb&j, as shown in the photos (or pb alone), I found them to be absolutely delicious - and adorable.  So these muffins come with a caveat - they must be dressed accordingly to achieve the proper taste combination!

To make these muffin flats, you will need:
  • 2 cups of amaranth flour (quinoa flour would probably also work here)
  • 1/2 cup unsweetened carob powder
  • 1 bottle beer (I used New Grist)
  • salt and sweetener to taste
  • vanilla, cinnamon, instant coffee powder, etc. to taste (optional)
For the topping:
  • peanut butter
  • sweet fruit spread such as apricot jelly or orange marmalade (I don't think blueberry or strawberry jam would work well here)
*Please note that measurements here are approximate-I made this recipe a while back and failed to take good notes.  If I make these again (it's likely!) I'll update this page.
  1. Preheat oven to 350.
  2. Mix together the amaranth flour and the carob powder, and then sift them with a spoon.
  3. Add the beer and stir until the lumps are all gone.
  4. Add remaining flavorings, taste, and adjust as necessary.
  5. Pour into greased or lined muffin tins. 
  6. Bake for 20 minutes or until a tester comes out clean.
  7. Top with a generous layer of peanut butter, and then a generous layer of jelly.
  8. Enjoy!

1 comment:

  1. Sounds wonderful!! I’ll have to try this on weight watchers :). I love spaghetti squash so I usually poke a hole in it and cook it in the microwave about ten minutes. That gets it half way done. Then I finish by roasting it cut side down in the oven because it has better flavor!! Delete Skype Account Watch Cartoons Online Sports Streaming Sites Movie Streaming Sites Speed Dating Questions