Muffin Tin Frozen NuttZo PB&J Snacks
Author: Danielle
DESCRIPTION
Courtesy of Muffin Tin Mania dot com
For the PB&J version:
3 cups raspberries
3 cups raspberries
2 tablespoons honey
3/4 cup evaporated milk
2/3 cup creamy NuttZo
1 teaspoon vanilla extract
Add raspberries and honey to a food processor or blender container and blend until smooth. Pour raspberry puree into a fine-mesh sieve set over a bowl and press down with a spatula or wooden spoon. Make sure to scrape the puree from the underside of the sieve into the bowl. Discard the seeds.
In a separate bowl, whisk milk into peanut butter, 2 tablespoons at a time, until silky smooth. Stir in vanilla.
Divide the peanut butter mixture among 10 to 12 standard sized muffin cups, making sure the bottoms are completely covered. Top each with raspberry puree. Place pan in freezer until solid, about 4 hours.
Unmold cups, place them in an airtight container, and return to freezer until ready to use. If you did not use silicon muffin cups or liners and are having trouble unmolding the frozen cups, try placing the bottom of the muffin tin in warm water for few seconds, being careful not to thaw the contents.
To serve, let each cup sit at room temperature for a few minutes to soften.
For PB & Chocolate version:
3/4 cup evaporated milk
2/3 cup creamy NuttZo
1 teaspoon vanilla extract
6 ounces dark chocolate, chopped
1/2 teaspoon cinnamon
1/4 teaspoon cayenne or chili powder (optional)
Coarse salt such as Fleur de Sel (optional)
In a medium sized bowl, whisk milk into peanut butter, 2 tablespoons at a time, until silky smooth. Stir in vanilla.
To melt the chocolate, stir chocolate in metal or glass bowl over a saucepan of lightly simmering water until smooth. Or place chocolate in a microwave safe bowl and microwave in 25 second intervals until melted, stiring between each intervals. Stir in cinnamon and cayenne or chili powder if using.
Divide the peanut butter mixture among 10 to 12 standard sized muffin cups, making sure the bottoms are completely covered. Top each with melted chocolate. Sprinkle tops with salt if desired. Place pan in freezer until solid, about 4 hours.
Unmold cups, place them in an airtight container, and return to freezer until ready to use. If you did not use silicon muffin cups or liners and are having trouble unmolding the frozen cups, try placing the bottom of the muffin tin in warm water for few seconds, being careful not to thaw the contents.
To serve, let each cup sit at room temperature for a few minutes to soften.
Muffin Tin Frozen NuttZo PB&J Snacks
Scale:
1X
2X
3X
4X
Courtesy of Muffin Tin Mania dot com
For the PB&J version:
3 cups raspberries
3 cups raspberries
2 tablespoons honey
3/4 cup evaporated milk
2/3 cup creamy NuttZo
1 teaspoon vanilla extract
Add raspberries and honey to a food processor or blender container and blend until smooth. Pour raspberry puree into a fine-mesh sieve set over a bowl and press down with a spatula or wooden spoon. Make sure to scrape the puree from the underside of the sieve into the bowl. Discard the seeds.
In a separate bowl, whisk milk into peanut butter, 2 tablespoons at a time, until silky smooth. Stir in vanilla.
Divide the peanut butter mixture among 10 to 12 standard sized muffin cups, making sure the bottoms are completely covered. Top each with raspberry puree. Place pan in freezer until solid, about 4 hours.
Unmold cups, place them in an airtight container, and return to freezer until ready to use. If you did not use silicon muffin cups or liners and are having trouble unmolding the frozen cups, try placing the bottom of the muffin tin in warm water for few seconds, being careful not to thaw the contents.
To serve, let each cup sit at room temperature for a few minutes to soften.
For PB & Chocolate version:
3/4 cup evaporated milk
2/3 cup creamy NuttZo
1 teaspoon vanilla extract
6 ounces dark chocolate, chopped
1/2 teaspoon cinnamon
1/4 teaspoon cayenne or chili powder (optional)
Coarse salt such as Fleur de Sel (optional)
In a medium sized bowl, whisk milk into peanut butter, 2 tablespoons at a time, until silky smooth. Stir in vanilla.
To melt the chocolate, stir chocolate in metal or glass bowl over a saucepan of lightly simmering water until smooth. Or place chocolate in a microwave safe bowl and microwave in 25 second intervals until melted, stiring between each intervals. Stir in cinnamon and cayenne or chili powder if using.
Divide the peanut butter mixture among 10 to 12 standard sized muffin cups, making sure the bottoms are completely covered. Top each with melted chocolate. Sprinkle tops with salt if desired. Place pan in freezer until solid, about 4 hours.
Unmold cups, place them in an airtight container, and return to freezer until ready to use. If you did not use silicon muffin cups or liners and are having trouble unmolding the frozen cups, try placing the bottom of the muffin tin in warm water for few seconds, being careful not to thaw the contents.
To serve, let each cup sit at room temperature for a few minutes to soften.
Courtesy of Muffin Tin Mania dot com
For the PB&J version:
3 cups raspberries
3 cups raspberries
2 tablespoons honey
3/4 cup evaporated milk
2/3 cup creamy NuttZo
1 teaspoon vanilla extract
Add raspberries and honey to a food processor or blender container and blend until smooth. Pour raspberry puree into a fine-mesh sieve set over a bowl and press down with a spatula or wooden spoon. Make sure to scrape the puree from the underside of the sieve into the bowl. Discard the seeds.
In a separate bowl, whisk milk into peanut butter, 2 tablespoons at a time, until silky smooth. Stir in vanilla.
Divide the peanut butter mixture among 10 to 12 standard sized muffin cups, making sure the bottoms are completely covered. Top each with raspberry puree. Place pan in freezer until solid, about 4 hours.
Unmold cups, place them in an airtight container, and return to freezer until ready to use. If you did not use silicon muffin cups or liners and are having trouble unmolding the frozen cups, try placing the bottom of the muffin tin in warm water for few seconds, being careful not to thaw the contents.
To serve, let each cup sit at room temperature for a few minutes to soften.
For PB & Chocolate version:
3/4 cup evaporated milk
2/3 cup creamy NuttZo
1 teaspoon vanilla extract
6 ounces dark chocolate, chopped
1/2 teaspoon cinnamon
1/4 teaspoon cayenne or chili powder (optional)
Coarse salt such as Fleur de Sel (optional)
In a medium sized bowl, whisk milk into peanut butter, 2 tablespoons at a time, until silky smooth. Stir in vanilla.
To melt the chocolate, stir chocolate in metal or glass bowl over a saucepan of lightly simmering water until smooth. Or place chocolate in a microwave safe bowl and microwave in 25 second intervals until melted, stiring between each intervals. Stir in cinnamon and cayenne or chili powder if using.
Divide the peanut butter mixture among 10 to 12 standard sized muffin cups, making sure the bottoms are completely covered. Top each with melted chocolate. Sprinkle tops with salt if desired. Place pan in freezer until solid, about 4 hours.
Unmold cups, place them in an airtight container, and return to freezer until ready to use. If you did not use silicon muffin cups or liners and are having trouble unmolding the frozen cups, try placing the bottom of the muffin tin in warm water for few seconds, being careful not to thaw the contents.
To serve, let each cup sit at room temperature for a few minutes to soften.