Peanut Butter Muffins Recipe
Daily Value: 11%
Vegetarian, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||17µg||4%|
|Fatty acids, total monounsaturated||3g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
Light, creamy, and fluffy, this recipe makes for a grab-and-go breakfast or tasty afternoon snack.
- 2 cups flour
- 1/2 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup peanut butter
- 2 tablespoons butter
- 1 cup milk
- 2 small eggs
Preheat oven to 400 degrees. Prepare a muffin tin with nonstick cooking spray or paper liners.
Sift dry ingredients together in a large bowl. Cut in the peanut butter along with the butter and blend until it resembles coarse crumbles. Add the milk and eggs all at once and stir well.
Fill muffin cups 2/3 full and bake for 15 minutes.
Adapted from "Peanut Butter Sweets" by Pamela Bennett (Gibbs Smith, 2012)Servings: 12
Notes and Substitutions:
Variation: You can use a mini muffin pan following the above directions. Check on muffins after 10-12 minutes of baking time.
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