Twelve years ago today I was sitting at my desk at Harvard Law School where I worked as a faculty assistant for Elizabeth Warren when my mom called to tell me that a plane had hit one of the World Trade Center Towers. At that time, it was still unclear as to what had happened, so I hung up with the assumption that a pilot in a small aircraft had gone terribly but unintentionally astray. A tragedy, to be sure – but nothing like the magnitude of horror that it proved to be. I didn’t have Internet access at that time, so I continued to work, unaware of what was happening in New York, DC, and Pennsylvania. My mom called again later and said simply, “It’s gone,” and then she hung up, unable to say anything more. What she meant was that the first tower had disintegrated. By that time, a television had been set up in another room at the Law School and tens of us stood watching the footage coming in from lower Manhattan. I would bet that everyone else felt the same way that I did: as if I’d been kicked hard in the stomach, accompanied by a fear of the future I’d never experienced before in my life. I finished the work day in a daze and after that it seemed as if life was consumed by the stories unfolding from that horrible day. The world – everyone’s world – changed completely. September 11, 2001 remains like a shadow over many of our lives, but the shadow is especially dark on the anniversary of the event, so I wanted to take a moment in honor of the people who perished that day.
Sitting at number 9 on 29 Ways to Honor the Glory of Peanut Butter & Jelly, my version of peanut butter and jelly muffins brings us to Day 8. The original muffin, from Sweet Potato Chronicles, has sweet jelly nestled in the middle of a peanut-butter flavored muffin. For my recipe, I turned to an old, old favorite of mine that I’ve featured in another recipe: Double Chocolate Snack Cake. I replaced all of the oil with peanut butter, but kept the cocoa powder and the “double” – chocolate chips. Fresh, sweet raspberries stand in for the jelly and add a nice surprise.
Fresh raspberries brighten up these deep, dark chocolate and peanut butter muffins.
- 1 2/3 cup whole wheat pastry flour
- 3/4 cup xylitol sugar (such as Xyla brand)
- 1/4 cup unsweetened cocoa
- 1 tsp. baking soda
- pinch salt
- 1 cup nut milk
- 1/3 cup chunky natural peanut butter
- 1 tsp. apple cider vinegar
- 3/4 tsp. peanut butter or vanilla extract
- 1 cup fresh raspberries
- 1/2 cup semi-sweet chocolate chips
- Preheat oven to 350-degrees and lightly spray 12 muffin tins with oil.
- In a large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt. In a smaller bowl, whisk together the nut milk, peanut butter, vinegar and extract. Pour this into the dry ingredients and stir well. Stir in the chocolate chips and then gently fold in the raspberries.
- Divide the batter between the muffin tins and bake for 30-35 minutes or until a toothpick comes out clean. Let muffins cool for a while in the pan, then gently remove and let cool completely on a wire rack.