Peanut Muffins
Yield
1 batchPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| ¼ | cup |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | large |
eggs
slightly beaten |
|
| ½ | cup |
butter
or margarine, melted |
|
| ½ | cup |
milk
|
|
| ¾ | cup |
peanuts, unsalted
dry roasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 59 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 2 | large |
eggs
slightly beaten |
|
| 118 | ml |
butter
or margarine, melted |
|
| 118 | ml |
milk
|
|
| 177 | ml |
peanuts, unsalted
dry roasted |
*
|
Directions
In a large bowl, combine flour, sugar, baking powder and salt.
Combine eggs, butter and milk; add to the dry ingredients and stir just until moistened.
Fold in peanuts.
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 400 for 15 minutes or until muffins test done.
