Good And Good For You Peanut Butter Muffins Food

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.

PEANUT BUTTER MUFFINS

Steps:

• Prepare 12 muffin cups with nonstick cooking spray.
• In a large mixing bowl, using an electric mixer, beat the peanut butter and brown sugar together until blended.
• Beat in the eggs, one at a time; beat well after each addition.
• Beat in the vanilla extract.
• In another large mixing bowl, add the flour, baking soda, and salt; stir to combine.
• Add the dry ingredients alternately with the buttermilk into the peanut butter mixture, beginning and ending with the dry ingredients; stir just until blended after each addition (do not over mix).
• Pour the batter evenly into the muffin cups.
• Sprinkle each muffin with 1 heaping teaspoon of chopped peanuts.
• Bake at 400 degrees for 20-22 minutes or until a pick comes out clean.
• Cool on a wire rack before removing from the pan.

CRUNCHY PEANUT BUTTER MUFFINS

Steps:

• Preheat oven to 400°F
• For the muffins, stir the flour with the baking powder, cinnamon and salt until well blended and set aside.
• In a separate bowl, beat the peanut butter with the oil, sugar and banana. Add in the milk and egg and beat until smooth.
• Pour this mixture into the center of the dry ingredients in the first bowl and stir with a large spoon until just moistened. Don't overmix!
• Line muffin tins with paper or foil liners and fill the cups 2/3rds full with batter. (Or just spray the muffin tins very well with cooking spray so the muffins don't stick).
• For the topping, stir the cinnamon into the sugar. Using a pastry blender or two knives, cut the butter into the sugar until the mixture is crumbly. Lightly stir in the peanuts; set aside.
• Sprinkle the topping evenly over each batter-filled cup.
• Bake for 18 to 20 minutes or until the muffins spring back lightly if pressed in center.

GOOD AND GOOD FOR YOU PEANUT BUTTER MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Mix your dry ingredients together. I like to use a whisk to stir dry ingredients quickly and evenly.
• Add peanut butter and butter (or fat substitute) and mix until it becomes coarse crumbs.
• In another bowl, beat 2 egg whites just until they are foamy then add your honey and milk. TIP: spray your measuring cup with non stick spray then measure your honey -- when you pour it out of the cup the non stick will cause it to slide out easier. Then, use the same cup for your milk.
• Add wet ingredients to dry and stir only until fully moistened. Do not overmix. Let batter stand for a few minutes to thicken.
• Meanwhile, spray a mini (24 holes) or regular (12 holes) muffin pan WELL with nonstick spray because these will stick if you don't (even if you are using non-stick metal).
• For a mini muffin pan, I use a 1/4 cup measuring cup and for large, 1/2 cup to scoop batter and pour into muffin cups. Just makes things easier and less messy.
• Cook approx 11 minutes for mini muffins and 15 minutes for large. They are done when a toothpick inserted into middle muffin does not show any crumbs, but is moist. Do not overbake.
• As with many baked muffins and breads, these can be frozen for up to a month. I always store them in a ziplock bag in the refrigerator so I don't know how they keep if left out.