Digging Deep... Freezer Style

I admit it... I'm a hoarder. If you saw yesterday's photo, you know that I have an unbreakable addiction to Bulk Barn, and not enough time or ideas to use up all the stuff! I spent this morning (or the part of the morning that I was upright for, at least) trying to organize my stuff so I could store it more efficiently. While putting a bag of nuts into the basement freezer, I came across one of the *4* bags of frozen fruit that I had saved from earlier in the year, and with space at a premium these days, I decided it was time for some of it to meet it's maker.

I also had peanut butter, which is a very good thing in this household because not only do I love the stuff (as you can tell by my mug's inscription, sucks that it no longer likes my body!) but Andrew and the rest of the family are partial to it as well. Inspiration struck, and I set about making these light, rich and oh-so-perfectly yummy "cupkins"... a cross between muffin and cupcake, good for breakfast or dessert!

Given that the berries came from the nether regions of my deep freezer, I'm going to send the recipe off to Mele Cotte's Deep Freeze Summer Challenge! Now to make my way through the rest of the frozen fruit / nut / seed / flour stash...

Note: I apologize for the shameful length of the recent posts... I'm not feeling up to par these days!

PBJ Cupkins
Makes 12
2 cups flour
1/2 tsp salt
1 1/2 tbsp baking powder
1/2 tsp baking soda
2/3 cup sugar
3 tbsp water
1 tsp vanilla
1/4 cup peanut butter, warmed until runny
1 cup strawberries, lightly crushed

1. Preheat oven to 375F, grease 12 muffin cups.
2. In a bowl, whisk together flour, salt, baking powder, baking soda and sugar.
3. In another bowl, combine water, vanilla, peanut butter and strawberries well.
4. Blend gently into the dry ingredients.
5. Bake 12-14 minutes or until they test done.

Amount Per Serving
Calories: 154.5
Total Fat: 3.0 g
Cholesterol: 0.0 mg
Sodium: 25.7 mg
Total Carbs: 28.9 g
Dietary Fiber: 1.2 g
Protein: 3.6 g