WILD HARVEST Peanut Butter and Raisin Breakfast Muffin

Just a couple of months ago, I was a mere reader sitting in front of the computer soaking in all of your wonderfully fun and inspiring blogs.  I still enjoy your blogs now, but as a fellow blogger!  And I can’t tell you how much I’m loving this community!

So when I heard the announcement that the Healthy Living Blog Conference was going to take place in Boston this year, I instantly packed my luggage (in my head, that is) and started looking for plane tickets.  I absolutely cannot wait to meet the faces behind these precious blogs!

WILD HARVEST, the sponsor of the conference, is hosting a breakfast contest.  Of course, the audacious, daring, and competitive side of me couldn’t pass up this challenge.   Soon after I signed up, a box filled with delightfully enticing goodies was delivered to me, courtesy of SUPERVALUE INC.  There were 10 products in the box of which I had to use at least 3 in my recipe. “Ok, I got this!” I told myself, and with that I politely demanded my creative juices to start churning.  The most challenging part was refraining myself from “tasting” the products, especially those darn animal crackers!  So irresistible!  After much experimentation, a.k.a making a mess in the kitchen, and with the help of my husband’s considerate but critical feedback, I finally landed a winner!

The WILD HARVEST products I used were:  Unsweetened applesauce, California raisins, Peanut butter, Animal crackers, and Cherry vanilla granola.

Peanut Butter and Raisin Breakfast Muffin

Servings: 6 muffins | Prep time: 30 min | Cook time: 25 min

Ingredients:

Dry

• 1/2 cup ground animal crackers
• 1/2 cup whole wheat flour
• 1 Tsp. ground flaxseed
• 2 Tsp. cinnamon
• 2 Tbs chia seeds
• 1 Tsp. baking powder

Wet

• 1 1/2 Tsp. vanilla extract
• 1 cup applesauce
• 2 eggs
• 6 Tbs. almond milk
• 1/2 cup peanut butter
• 2 Tbs. honey
• 1/2 cup raisins

For the crumbles

• 2 cup granola, pulse ground into small pieces
• 2 1/2 Tbs. maple syrup
• 1 Tbs. butter, cold cut into chunks

Directions:

1. Preheat oven at 350F.   Lightly grease a 6 cup muffin pan.
2. In a medium bowl, whisk together dry ingredients.  Set aside.
3. In another bowl, whisk together wet ingredients.
4. Stir dry ingredients into wet.  Add raisins.
5. For the crumbles, mix together the granola, maple syrup, and butter in a med bowl (how about using the one you used for the dry ingredients?).  Add the cold butter and work it into the dry ingredients until crumbly.  Hands work best!
6. Divide the batter equally into prepared muffin cups, about 3/4 full
7. Sprinkle crumble topping evenly over muffins.
8. Bake for about 20-25 minutes, until crumbles are golden brown.  Remove from oven and cool in pan for about 5 min.
9. Remove from the pan, and ENJOY!

So what do you guys think?  How did I do? 🙂