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Peanut Butter Muffins

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


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