Peanut Butter Snack Muffins
Peanut Butter Snack Muffins recipe
Yield
12 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
baking powder
|
|
| ⅓ | cup |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 2 | each |
eggs
|
|
| ¼ | cup |
peanut butter
|
|
| ½ | cup |
water
|
|
| 2 | tablespoons |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 79 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 2 | each |
eggs
|
|
| 59 | ml |
peanut butter
|
|
| 118 | ml |
water
|
|
| 3E+1 | ml |
butter
melted |
|
Directions
Sift together flour, baking powder, salt and sugar.
Beat eggs; add peanut butter, milk, water and butter; beat well.
Add peanut butter mixture to flour mixture, beat only until blended.
Grease muffin tins and fill ⅔ full.
Bake in 400℉ (200℃) oven for about 20 minutes.
Serve warm or at room temperature.
