PEANUT BUTTER MUFFINS
Based on a recipe from Bruce Weinstein's & Mark Scarbrough's book, "The Ultimate Peanut Butter Book". I'm wild about peanut butter! The authors say, "Muffin tins don't come in standardized sizes. This recipe was developed for a tin in which each indentation holds about 1/3 cup batter. If yours holds more, increase the baking time by a few minutes; if less, decrease accordingly." These may also be customized, per the authors, by stirring in "2/3 cup dried cranberries, raisins, or semisweet chocolate chips in with the flour. Or add 1 teaspoon ground cinnamon with the vanilla."
Provided by mersaydees
Categories Quick Breads
Time 55m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Place rack in center of oven and preheat to 400 degrees F.
- Lightly spray the 12 indentations of a standard muffin tin with nonstick spray, or line each indentation with a paper muffin cup; set aside.
- Whisk the flour, graham cracker crumbs, baking powder, and salt, if using, in a medium bowl; set aside as well.
- Beat the peanut butter, sugar, and butter together in a large bowl with an electric mixer at medium speed until smooth, about 1 minute.
- Beat in the egg, then the egg white, and finally the vanilla until smooth.
- Scrape down the sides of the bowl with a rubber spatula and beat in the milk until creamy and light, about 1 minute.
- Remove the beaters and stir in the prepared flour mixture with a wooden spoon or a rubber spatula, just until moistened. The batter may still be grainy but no white pockets of flour should be visible.
- Fill the muffin-tin indentations three-quarters full. Reserve any leftover batter for a second baking.
- Bake until golden and a toothpick inserted into one of the muffins comes out dry, about 20 minutes.
- Cool the muffins in the tin on a wire rack for 5 minutes, then pop the muffins out of the tin and cool completely on the rack.
- They can be stored in an airtight container for up to 3 days. Or place them in a zip-closed plastic bag and freeze for up to 4 months.
AUNT B'S PEANUT BUTTER MUFFINS
These peanut butter muffins are delicious.
Provided by Jessica Jolley
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix flour, oats, brown sugar, baking powder, and salt in a large bowl. Beat milk, peanut butter, and eggs in another bowl; stir into oat mixture, mixing until batter is well blended. Spoon batter evenly into 12 muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.
Nutrition Facts : Calories 151.9 calories, Carbohydrate 24.8 g, Cholesterol 17.5 mg, Fat 4.1 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 262.8 mg, Sugar 10.6 g
PEANUT BUTTER MUFFIN
Kids of all ages will love these delicious peanutty treats from Ann Janis of Tucson, Arizona. Topped with your favorite jelly, the pretty muffins are sure to bring back sweet childhood memories.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine flour, sugar, baking powder and salt. Cut in peanut butter and 2 tablespoons butter until the mixture resembles coarse crumbs. Beat the eggs and milk; stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 400° for 15-17 minutes or until muffins test done. Melt remaining butter; brush over the tops of muffins. Sprinkle with cinnamon-sugar. Cool for 10 minutes; remove to a wire rack. Serve with jelly if desired.
Nutrition Facts : Calories 221 calories, Fat 10g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 298mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 1g fiber), Protein 7g protein.
PEANUT BUTTER-CHOCOLATE CHIP MUFFINS
Delight your guests with these wonderful muffins made using Original Bisquick® mix, peanut butter and chocolate chips - a warm treat.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 18
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups; spray paper cups with cooking spray.
- In large bowl, stir Bisquick mix, milk, sugar and eggs just until dry ingredients are moistened. In small bowl, mix peanut butter and vanilla just until blended; stir in chocolate chips. Stir into batter. Divide batter among muffin cups, filling each two-thirds full.
- Bake 24 minutes or until lightly browned. Remove from pan to cooling rack. Serve warm.
Nutrition Facts : Calories 195, Carbohydrate 25 g, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 214 mg
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