Peanut Butter Quinoa Mini Muffins Food

17 BEST MINI MUFFINS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a mini muffin recipe in 30 minutes or less!

PEANUT BUTTER & JELLY MINI MUFFINS

Steps:

• Heat the oven to 350ºF. Grease a 24-cup mini muffin tin and set aside.
• In a small bowl, beat together egg, banana, peanut butter, milk, and syrup.
• Add the dry ingredients directly into the bowl with the wet and stir to thoroughly combine.
• Fill each cup 3/4 of the way full. Add 1/8 teaspoon strawberry jam and 1/8 teaspoon creamy peanut butter into the center of the muffins. Swirl it around with a toothpick. Repeat with the remaining muffins.
• Bake on the center rack for 12- 14 minutes until a cake tester inserted into the center comes out clean.
• Cool in the pan for 2 - 3 minutes, then transfer to a wire rack and cool completely. Resist the urge to not break into them; cooling them will allow everything to set properly. If desired, reheat in the toaster oven or in the microwave.

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.

PEANUT BUTTER 'N' JELLY MINI MUFFINS

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt. In a small bowl, beat the eggs, yogurt, peanut butter and oil on low speed until smooth; stir into the dry ingredients just until moistened. , Fill greased or paper-lined miniature muffin cups half full. Top each with 1/4 teaspoon jelly and remaining batter. , Bake at 400° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

PEANUT BUTTER CHOCOLATE CHIP MINI MUFFINS

Steps:

• Preheat oven to 350º.
• Lightly butter 24 1 3/4-by-3/4-inch (1 ounce) miniature muffin cups.
• I just spray with non-stick spray.
• Stir together flour, brown sugar, baking powder and salt in a large bowl.
• In another bowl, stir together milk, peanut butter, oil, egg and vanilla extract until blended.
• Make a well in the center of the dry ingredients.
• Add liquid ingredients and stir just to combine.
• Add the mini chocolate chips (I've also used the regular sized ones).
• Spoon batter into prepared muffin cups.
• Bake 15 to 20 minutes, or until a toothpick inserted into middle of muffin comes out clean.
• Place muffin tin on wire rack and cool for five minutes before removing muffins.
• Serve warm or cool completely and store in an airtight container at room temperature.

QUINOA MUFFINS

Steps:

• Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
• Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
• In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
• Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.

PEANUT BUTTER-BANANA MUFFINS

Steps:

• In a large bowl, combine the first 7 ingredients. In a small bowl, combine the egg, milk, bananas, peanut butter, applesauce and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips., Fill greased or paper-lined miniature muffin cups three-fourths full. For topping, in a small bowl, combine the brown sugar, peanuts and chocolate chips. Sprinkle over muffins. Bake at 350° for 10-13 minutes or until a toothpick inserted in the center comes out clean., Cool for 5 minutes before removing from pans to wire racks. Serve warm.