Peanut Butter Muffins
- 4 c. flour
- 1 c. sugar
- 3 tsp. baking powder
- 1 tsp. salt
- 1 c. peanut butter
- 4 tbsp. butter
- 2 c. milk
- 4 eggs, beaten
- about 3/4 cup chocolate chips, peanut butter chips, or a mixture
Stir together flour, sugar, baking powder, and salt. Cut in peanut butter and butter until mixture resembles coarse crumbs. Add milk and eggs all at once, stirring until just moistened. Add chocolate chips and stir in. Fill greased muffin pans close to full. Bake at 375 degrees for about 15 to 18 minutes, until tops are firm. Makes about 2 dozen.
Icing (optional):Put a spoonful on top of each muffin while still warm and let it melt.
- 2 cups powdered sugar
- 1/3 cup peanut butter
- about 1/2 cup milk or half and half -- add slowly until consistency is creamy.
Wednesday, January 21, 2009
Peanut Butter Muffins
Here's a family adaptation of the peanut butter muffin recipe in Rachel Paxton's Muffin Recipes booklet (PDF) -- it's a free download. We changed the topping to icing rather than cinnamon sugar, and usually add chocolate chips.. sorry, more decadence. But these do have a fair amount of protein so when the kids have them for breakfast they usually can last a while before lunch.
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2 comments:
Will try this. Geoff has an enduring love of peanut butter, and needs baked stuff for breakfasts. Thank you!
They're very good! We're out of icing sugar, so I made a peanut butter-cream-brown sugar mix to drizzle over.
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