Good And Good For You Peanut Butter Muffins Recipes

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.