Peanut Butter Muffins

[flummoxicated]

I decided to take advantage of the cooler weather this AM to try out a new (to me) recipe from the Oct. 2004 issue of Real Simple:

2 cups all-purpose flour
1/4 cup sugar
2 teaspoons 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

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 3/4 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.

Notes: I didn't add the peanuts, I did add a little more peanut butter (maybe an extra couple of tablespoons). I had extra dough left so I made two large free form biscuits in a greased loaf pan. These are not overly sweet, in-your-face peanut butter; they work for breakfast (especially if you don't have to have a super-sweet breakfast pastry) and I could see them served with a soup or stew.

*ETA: I seldom have whole milk on hand, so I have a feeling this was made with skim. Seemed to turn out okay.

BTW, if you are into food blogs, may I suggest Smitten Kitchen? I think one of you posted some recipes from there a few weeks ago and I got hooked. I've made an LJ feed for your reading convenience - cleverly named smitten_kitchen.

Comments

[noxcat.livejournal.com]

So I came back to grab this recipe, and I was wondering how it wouldmake up if you used peanut oil instead of butter. It would certainly increase the peanut taste. (Peanut oil has no phosphorus, and butter does, so it would lower the phosphorus content for me.)

[flummoxicated.livejournal.com]

I suppose using the oil instead of the butter might alter the consistency of the muffins a little. Looking at the recipe, it seems like the fat is coming from the peanut butter, so it just might work. Let me know if you try it!

[noxcat.livejournal.com]

There is also the fat from the whole milk and the butter. Since I don't use whole milk anymore, I suspect that would change them a bit too. But it might not be too noticeable.

[flummoxicated.livejournal.com]

Oh, I should edit this post - I seldom have whole milk on hand (it's delicious but deadly!) so I made this with skim. You are totally right, I spaced on the butter completely. Durrr.