Kate had a few girls over for a playdate this week, and, in a rare case of June Cleaver-ness, I thought I’d bake up some fresh muffins for a snack.
I had visions of me clad in a white apron, perfectly coiffed, setting the muffins out on a lovely tiered cake platter.
You can see where this is going, right?
As usual, I didn’t get time shower because I was working. I was mixing the muffins when I was supposed to be picking the girls up from school, and I don’t own any friggin’ aprons, okay?
Nevertheless, the girls didn’t care and inhaled these muffins. They were the perfect snack (and yes, we ate them for breakfast too. Even though it has peanut butter cup in the name, it’s still a muffin. All good for breakfast, right?)
Chocolate and peanut butter in muffin form? Yes, please!
(I experimented by making half the batch with all-purpose flour and half with a combo of all-purpose and whole wheat flours. None of us liked the whole-wheat combo right out of the oven — it tasted all muddy with the peanut butter and wheat together — but after freezing overnight and thawing for breakfast, the whole-wheat combo was delicious. Kid tested and approved.)