In a recent post we introduced the "Cuffin". If you were paying attention you would know that a Cuffin has nothing to do with fisticuffs, although they are so delicious you could probably get away with smashing a Cuffin in someones face. They might even like you for it.
Don't confuse a Cuffin with:
Q:What did one casket say to the other casket?
A: Is that you coffin?
Oh take a riccola already!
A Cuffin is not a coffin and vice versa. Yes, it's true I often eat my Cuffins in a cemetery but that's just me. I like walking after midnight.
A Cuffin is a cross between a muffin and a cupcake. Get it?? Bahahaha.
Check out our new Little Miss Cuffin. And because Miss Cuffin is vegan she'll never include curds or whey ;)
Little Miss Cuffins With PB Glaze
Makes 6 Jumbos
3 medium overripe bananas
1+1/3 cup peanut butter
¼ C agave
¼ cup rice milk mixed with 1tsp apple cider vinegar
1 teaspoon non-alcoholic vanilla
1 ¼ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
Preheat oven to 350. Line a 6-cup Cuffin pan .
Peel bananas and place in a large mixing bowl mash, then mix in the peanut butter with a fork until well blended. Add agave and stir in the rice milk mixture, and vanilla. Mix in the flour and baking soda. The batter will be thick. It’s cool if a few lumps remain. Using an ice cream scoop, divide batter between cuffin cups, filling 3/4 full. Bake for 20-25 minutes, or until a tester comes out clean, and remove to cooling rack. Cool in tin for ten minutes, remove from tin and cool on rack. Cool completely before adding glaze.
PB Glaze3-4 Tsp Rice milk
1 cup powdered sugar
2 T creamy peanut butter
Directions- Just mix them together and drip over cooled Cuffins, or dip Cuffin tops upside down in glaze. Refrigerate for about 45 minutes.
Share them with your favorite spider!
No comments:
Post a Comment