Peanut Butter Muffins

Photo: Amy Neunsinger

Recipe from

Nutritional Information

Calcium 170 mg
Calories 201
Caloriesfromfat 0 %
Carbohydrate 24 g
Cholesterol 27 mg
Fat 10 g
Fiber 1 g
Iron 2 mg
Protein 6 mg
Satfat 3 g
Sodium 388 mg

Ingredients

2 cups all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
1/3 cup peanut butter (crunchy or smooth
1 cup whole milk
1 egg, beaten
3 tablespoons unsalted butter, melted
1/3 cup unsalted peanuts, chopped

Preparation

Preheat oven to 350° F. Combine the flour, sugar, baking powder, and salt in a large mixing bowl. Add the peanut butter and combine with a pastry cutter or 2 forks until it has reached a coarse, crumbly texture. Stir in the milk, egg, and butter. Coat a nonstick muffin pan with cooking spray. Fill each muffin cup about ¾ full with batter. Evenly sprinkle some chopped peanuts over each. Bake 15 to 20 minutes or until light golden brown. Cool on a wire rack.

Note:

Adapted from Stella Stolley's Recipe Box,

October 2004