Ingredients
-
-
3/4
-
2
-
1/3
-
1
-
1/4
-
3/4
-
2/3
-
4
-
1
-
-
-
-
-
Directions
Peanut Butter Muffins,Based on a recipe from Bruce Weinstein’s & Mark Scarbrough’s book, “The Ultimate Peanut Butter Book”. I’m wild about peanut butter! The authors say, “Muffin tins don’t come in standardized sizes. This recipe was developed for a tin in which each indentation holds about 1/3 cup batter. If yours holds more, increase the baking time by a few minutes; if less, decrease accordingly.” These may also be customized, per the authors, by stirring in “2/3 cup dried cranberries, raisins, or semisweet chocolate chips in with the flour. Or add 1 teaspoon ground cinnamon with the vanilla.”,These turned out great! I followed the recipe exactly (and I love all the specificity about when to do what and how) and they were just perfect. Fluffy, moist, flavorful, wonderful, smelled great, taste fantastic. I wish they weren’t 6 whole WW points but what can you do, it’s about deliciousness at this point. Highly recommend this recipe, it’s pretty flawless.,Great muffins! I added 1 tsp. of strawberry fruit spread to half the batch and kept the others plain. Very moist and flavorful. Thanks for sharing, mersaydees! ***Made for PRMR***
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Steps
|
1
Done
|
Place Rack in Center of Oven and Preheat to 400 Degrees F. |
|
2
Done
|
Lightly Spray the 12 Indentations of a Standard Muffin Tin With Nonstick Spray, or Line Each Indentation With a Paper Muffin Cup; Set Aside. |
|
3
Done
|
Whisk the Flour, Graham Cracker Crumbs, Baking Powder, and Salt, If Using, in a Medium Bowl; Set Aside as Well. |
|
4
Done
|
Beat the Peanut Butter, Sugar, and Butter Together in a Large Bowl With an Electric Mixer at Medium Speed Until Smooth, About 1 Minute. |
|
5
Done
|
Beat in the Egg, Then the Egg White, and Finally the Vanilla Until Smooth. |
|
6
Done
|
Scrape Down the Sides of the Bowl With a Rubber Spatula and Beat in the Milk Until Creamy and Light, About 1 Minute. |
|
7
Done
|
Remove the Beaters and Stir in the Prepared Flour Mixture With a Wooden Spoon or a Rubber Spatula, Just Until Moistened. the Batter May Still Be Grainy but No White Pockets of Flour Should Be Visible. |
|
8
Done
|
Fill the Muffin-Tin Indentations Three-Quarters Full. Reserve Any Leftover Batter For a Second Baking. |
|
9
Done
|
Bake Until Golden and a Toothpick Inserted Into One of the Muffins Comes Out Dry, About 20 Minutes. |
|
10
Done
|
Cool the Muffins in the Tin on a Wire Rack For 5 Minutes, Then Pop the Muffins Out of the Tin and Cool Completely on the Rack. |
