Aunt Bs Peanut Butter Muffins Food

PEANUT BUTTER AND JELLY MUFFINS

Steps:

• Heat oven to 375 degrees F. Spray muffin pan with no-stick spray. Stir together flour, salt and baking powder in a large bowl. Add milk, eggs, 2/3 cup sugar, peanut butter and oil to bowl. Combine ingredients on low speed of electric mixer, just until moistened. Do not over beat.
• Fill prepared muffin cups evenly with half of the batter. Place 2 level teaspoons jam or preserves in the center of each muffin. Evenly divide remaining batter between muffin cups. Sprinkle with the 1/4 cup sugar.
• Bake for 18-20 minutes. Remove from oven. Cool in pan 5 minutes.

AUNT B'S PEANUT BUTTER MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, oats, brown sugar, baking powder, and salt in a large bowl. Beat milk, peanut butter, and eggs in another bowl; stir into oat mixture, mixing until batter is well blended. Spoon batter evenly into 12 muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.

PEANUT BUTTER-BANANA MUFFINS

Steps:

• Preheat oven to 400°F. Line 12 muffin cups with muffin papers. Stir first 4 ingredients in small bowl to blend. Using electric mixer, beat bananas, honey, peanut butter, eggs, oil, sugar and vanilla in medium bowl to blend. Beat in flour mixture. Divide batter among muffin cups.
• Bake muffins until tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack; cool.

PEANUT BUTTER AND JELLY MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk both flours, the baking powder and salt in a large bowl. Whisk 1/3 cup peanut butter, the milk, brown sugar, melted butter, vanilla and eggs in a medium bowl; stir into the flour mixture until just combined.
• Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
• Using a melon baller or teaspoon, scoop out a shallow hole in the middle of each muffin. Melt the remaining 2/3 cup peanut butter in the microwave until loose, stirring halfway through, 45 to 60 seconds. Spread the peanuts on a plate. Dip the top of 1 muffin in the melted peanut butter, letting the excess drip off, then dip it in the chopped peanuts to coat. Transfer to the rack and repeat with the remaining muffins.
• Spoon 1 heaping tablespoon jelly or jam into the hole in each muffin. Let set 5 minutes.

PEANUT BUTTER MUFFINS

Steps:

• Preheat oven to 350°F. Paper or grease 18 muffin compartments
• Combine dry ingredients in a mixing bowl. Stir to combine.
• Add peanut butter and oil, applesauce, and brown sugar in a mixing bowl. Stir to combine. Add plant-based milk, apple cider vinegar, and vanilla and stir again until smooth and creamy.
• Add flour mixture to butter mixture and stir until combined. Stir in chocolate chips if using. Use a cookie dough dispenser to equally distribute batter into all the prepared muffin compartments.
• Bake muffins for 18 to 20 minutes until the edges are golden brown. A tester inserted in the center comes out clean or has only a few crumbs. Remove pan from the oven and cool for 5 minutes before transferring muffins to a wire rack to cool completely.
• Store muffins in an airtight container.

PEANUT BUTTER & JAM MUFFINS

Steps:

• Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
• Whisk together the flour, baking powder, and salt. Set aside.
• In a large bowl, whisk together the eggs and sugar until thick and light in colour. Add the buttermilk, oil, vanilla, and peanut butter, and whisk until combined.
• Add the dry ingredients in thirds and fold in until just combined - do not overmix.
• Spoon the batter into the muffin cases, filling only halfway. Add about 1 teaspoon of jam to the centres, then top with the remaining batter, filling to the tops.
• Add a little more jam on the tops of the muffins, and create swirls by running a knife or toothpick through it (microwave the jam beforehand to make it easier to swirl into the batter).
• Bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean.
• Allow to cool for 5 - 10 minutes in the pan before transferring them to a wire rack to cool completely.

PEANUT BUTTER BRAN MUFFINS

Steps:

• Place the melted butter in a bowl.
• Add the egg, and olive oil. Whisk everything until smooth.
• Place the flour in a separate bowl. Add the wheat bran, sugar, cinnamon, baking powder, and baking soda. Whisk.
• Slowly add the melted butter mixture and milk, while whisking in the process, until you obtain a smooth mixture. Add the grapes and mix for half a minute more. The mixture should be enough for you to obtain 8 muffins.
• Preheat the oven to 350°F/175°C.
• Place the mixture into individual muffin molds. Add 1 teaspoon of peanut butter inside each muffin.
• Bake the muffins for the next 25 minutes.
• You can serve the muffins with cherry jam and your favorite red fruits on top.

CHOCOLATE CRANBERRY PEANUT BUTTER MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Grease ~ 16 muffin cups (I used a 12 cup and a 6 cup pan)
• In a large bowl, mix flours, oats, sugar, salt and baking powder.
• In a small bowl, mix milk, egg and peanut butter.
• Pour wet ingredients in to the dry ingredients and mix well.
• Fold in chocolate chips and cranberries.
• Spoon in to muffin tins, filling the cups 3/4 full.
• Bake in preheated oven for 15 - 18 minutes until golden brown and a toothpick inserted in the center comes out clean.
• Cool for 5 minutes in the pan before trying to remove from the pan
• Remove and place on a baking rack to cool completely.

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.

MINI BANANA MUFFINS FOR BABY LED WEANING

Steps:

• Preheat oven to 350 F and grease 36 mini muffin tins.
• To a bowl, mix together the banana, peanut butter, eggs, vanilla, butter and cherries. To another large bowl, mix the flour, powdered peanut butter, baking powder, cinnamon and flax. Add the wet ingredients to the dry and mix until combined.
• Add the batter to the muffin tins (pretty much up to the top) and sprinkle with hemp hearts. Bake for 10-12 minutes until a toothpick inserted into the middle comes out clean and the muffins feel springy.
• Allow to cool and enjoy.

PEANUT BUTTER MUFFINS

Steps:

• Preheat the oven to 350F degrees. Line a regular-sized muffin pan with muffin papers (you'll end up with 12-14 muffins total).
• In a large bowl whisk together the flour, baking powder and salt.
• In a separate bowl beat together the oil, brown sugar, peanut butter, eggs and vanilla extract with an electric mixer until smooth.
• Turn the mixer down to low speed and mix in the milk and sour cream.
• Turn off the mixer and fold in the of the flour mixture, followed by the chocolate chips.
• Spoon the batter into the prepared muffin pan, filling each to the top of the paper (you'll end up with 12-14 muffins total).
• Bake for 16-18 minutes, or until an inserted toothpick comes out clean (except for the melted chocolate chips).

HEALTHY CHOCOLATE PEANUT BUTTER MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 C) and line 12 muffins with paper liners, or spray with non-stick spray.
• In a large bowl, whisk together the applesauce, maple syrup, peanut butter, brown sugar, baking soda, and salt for 45 seconds.
• Stir in the almond milk and whisk once more.
• Sift cocoa powder and flour over wet ingredients and stir with a spoon or spatula until just combined. Make you you don't over-mix. You want to mix until just combined.
• Fold in 1/2 cup chocolate chips.
• Batter should be quite thick, but not pourable. Use a scoop to add the muffin batter to the muffin tins and fill 3/4 full and sprinkle with a few more chocolate chips or peanut butter chips on top if desired.
• Bake for 17-22 minutes or until a toothpick inserted into the center comes out clean.
• Let cool for a few minutes in the pan, remove from tins and let cool on a cooling rack.

PEANUT BUTTER BANANA MUFFINS

Steps:

• Preheat oven to 400°F. Lightly grease a 12-cup muffin tin and set aside.
• In a large mixing bowl, beat together the mashed bananas, peanut butter, honey, yogurt, egg, oil and vanilla until smooth.
• In a small mixing bowl, stir together the remaining ingredients. Add to the wet ingredients, and stir until just barely combined. Divide batter among the prepared muffin cups.
• Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the centre of a muffin comes out with a moist crumb. Let cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling completely.

PEANUT BUTTER MUFFIN RECIPE

Steps:

• Preheat oven to 350F / 180C
• Prepare your muffin pan by either greasing or lining, as required
• In a wide bowl, add peanut butter, milk, cinnamon or vanilla, salt, baking powder, and sugar
• Mix well until all ingredients are combined
• Add the flour and fold in without mixing too much
• Pour into muffin pan until each hole is 3/4 full
• Bake in pre-heated oven for 20-25 minutes or a skewer inserted into the muffins comes out clean
• Cool on a rack and store in an airtight container
• Keeps at room temperature for two days and in the refrigerator for 5 days

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.

AUNT B'S PEANUT BUTTER MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, oats, brown sugar, baking powder, and salt in a large bowl. Beat milk, peanut butter, and eggs in another bowl; stir into oat mixture, mixing until batter is well blended. Spoon batter evenly into 12 muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.