Tuesday, April 15, 2014

Peanut Butter Muffins

Here's a quick little recipe. These muffins are sweet enough to satisfy a sweet tooth in the morning, but not so sweet that they’re dessert. Besides adding flavor, the peanut butter adds a bit of protein to this breakfast treat.

While you could use a smooth peanut butter, the crunch of the chunky peanut butter adds great texture.

No self-rising flour? Make your own.

Peanut Butter Muffins
Makes 12 muffins

 2 cups (9 ounces) self rising flour
1/2 cup sugar
1 cup milk
2 tablespoons vegetable oil
1 egg
1/2 cup chunky peanut butter

In a medium bowl combine the flour and sugar.

In a separate bowl, combine the milk, vegetable oil, egg, and peanut butter. Whisk until the peanut butter is incorporated.

Add the wet mixture to the dry and stir until combine an there are no more dry spots. Cover the bowl and refrigerate until the next day. (You can skip this and bake immediately, but the overnight rest gives the muffins better texture.)

Preheat the oven to 325 degrees and spray the cups of a standard-size 12-cup muffin pan with baking spray.

Remove the batter from the refrigerator. It will have expanded. Don’t stir. Using a disher or spoon, divide the batter into the 12 muffin cups.

Bake at 325 degrees until the muffins are lightly browned on top, and they bounce back when lightly touched on top – about 25 minutes.

Remove the muffins from the oven and let them rest a minute or two before flipping them out of the pan. If necessary, you can run a thin knife around the sides of the muffins to help loosen them from the pan.

Place the muffins on a rack to cool. Serve warm or at room temperature.