Peanut Butter Muffins
Jul. 1st, 2009 09:37 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
flummoxicatedI 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.
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.
