Peanut Butter Oatmeal Muffins For Kids Or Adults Recipes

PEANUT BUTTER OAT MUFFINS

Steps:

• In a bowl, combine the flour, oats, brown sugar, baking powder, salt and cinnamon. In another bowl, beat the egg, peanut butter and milk until smooth. Stir into dry ingredients just until moistened. Fold in peanuts, Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve with whipped topping and peanuts if desired.

PEANUT BUTTER OATMEAL MUFFINS FOR KIDS (OR ADULTS)

Steps:

• Preheat oven to 400 degrees.
• In a mixing bowl, stir together first 6 ingredients, mixing well while making a well in the center of the mixture.
• In another bowl, mix brown sugar and peanut butter with a mixer on medium speed setting until fluffy.
• Add egg and beat well.
• Now add the flour mixture to the beaten mixture; at the same time slowly add the milk and beat until well blended.
• Grease a muffin pan or line the pan cups with paper baking cups; sprinkle some wheat germ to coat the cups.
• Spoon batter into the cups, filling it about 3/4 of the way full.
• Top with additional sprinkled wheat germ and bake for 15 to 20 minutes or until golden.
• Remove from pan; serve warm immediately or cover with foil and/or store in an air tight container until serving.
• *I also topped off these muffins by spreading on some extra peanut butter on the top.
• *To reheat: place in microwave on High for 8 seconds.

PEANUT BUTTER OATMEAL MUFFINS

Steps:

• preheat oven to 350. spray muffin pans with cooking spray. mix egg whites, egg milk pumpkin and vanilla in small bowl. In a large bowl mix remaining items. Add pumpkin mix to this mixture, and blend. put evenly (about 1/4 cup each) into muffin pans. bake 18-20 minutes. makes 18 muffins.

PEANUT BUTTER MUFFINS

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.