Good And Good For You Peanut Butter Muffins Recipes

AUNT B'S PEANUT BUTTER MUFFINS

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.

CRUNCHY PEANUT BUTTER MUFFINS

Steps:

• Preheat oven to 400°F
• For the muffins, stir the flour with the baking powder, cinnamon and salt until well blended and set aside.
• In a separate bowl, beat the peanut butter with the oil, sugar and banana. Add in the milk and egg and beat until smooth.
• Pour this mixture into the center of the dry ingredients in the first bowl and stir with a large spoon until just moistened. Don't overmix!
• Line muffin tins with paper or foil liners and fill the cups 2/3rds full with batter. (Or just spray the muffin tins very well with cooking spray so the muffins don't stick).
• For the topping, stir the cinnamon into the sugar. Using a pastry blender or two knives, cut the butter into the sugar until the mixture is crumbly. Lightly stir in the peanuts; set aside.
• Sprinkle the topping evenly over each batter-filled cup.
• Bake for 18 to 20 minutes or until the muffins spring back lightly if pressed in center.

PEANUT BUTTER MUFFINS

Steps:

• In a mixing bowl, combine first four ingredients and set aside.
• In another bowl, blend egg and sugar, then peanut butter.
• When mixture is smooth, blend in milk.
• Make a well in center of dry ingredients and pour in liquid mixture, stirring until batter is just moistened.
• Spoon into greased muffin cups.
• Bake at 350 degrees for 20-25 minutes.
• Serve warm with your favorite jam or jelly.

PEANUT BUTTER MUFFIN

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.

GOOD AND GOOD FOR YOU PEANUT BUTTER MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Mix your dry ingredients together. I like to use a whisk to stir dry ingredients quickly and evenly.
• Add peanut butter and butter (or fat substitute) and mix until it becomes coarse crumbs.
• In another bowl, beat 2 egg whites just until they are foamy then add your honey and milk. TIP: spray your measuring cup with non stick spray then measure your honey -- when you pour it out of the cup the non stick will cause it to slide out easier. Then, use the same cup for your milk.
• Add wet ingredients to dry and stir only until fully moistened. Do not overmix. Let batter stand for a few minutes to thicken.
• Meanwhile, spray a mini (24 holes) or regular (12 holes) muffin pan WELL with nonstick spray because these will stick if you don't (even if you are using non-stick metal).
• For a mini muffin pan, I use a 1/4 cup measuring cup and for large, 1/2 cup to scoop batter and pour into muffin cups. Just makes things easier and less messy.
• Cook approx 11 minutes for mini muffins and 15 minutes for large. They are done when a toothpick inserted into middle muffin does not show any crumbs, but is moist. Do not overbake.
• As with many baked muffins and breads, these can be frozen for up to a month. I always store them in a ziplock bag in the refrigerator so I don't know how they keep if left out.