This recipe for peanut butter muffins called out to me because it reminded me of one of the first things I learnt how to cook as a kid, peanut butter cookies. Every once in a while I would decide to do some cooking when I got home from school for a snack, and I would do a nice thing and make some cookies for my family. Well, these peanut butter muffins would be awesome as an afternoon snack too, or they can be enjoyed as a part of your weekend breakfast.You can put a twist on this recipe by finding flavored peanut butter to use. Cinnamon peanut butter is an excellent choice. Serve the peanut butter muffins with jelly, honey, Nutella, or butter.
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1 cup whole milk
- 1/2 cup peanut butter
- 2 tablespoons vegetable or canola oil
- 1 1/2 cups crispy rice cereal squares (such a Rice Chex)
Preheat oven to 400 degrees F. Lightly grease a 12-cup muffin pan.
Whisk together flour, sugar, baking powder, and salt in a large bowl.
Whisk together egg, milk, peanut butter, and oil in a medium bowl. Stir in cereal and let sit for 5 minutes.
Add cereal mixture to flour mixture and stir until dry ingredients are moistened (do not over-mix).
Divide batter equally among muffin cups.
Bake 18 to 20 minutes, or until lightly browned and a toothpick or cake tester inserted in the center of a muffin comes out clean.
Remove muffins from the pan. Serve warm or at room temperature.
Source: Magnolia Days