Peanut Butter Muffins

I tried this one just last night. I found it in a Kraft Canada What’s Cooking magazine. It’s pretty simple and straight forward. I did modify the original recipe slightly but it still turned out pretty wicked. If done properly they come out ultra fluffy and moist. Awesome with a big cup of cold milk or a hot cup of joe.


1 cup all-purpose flour
½ cup  whole wheat flour
1/4 white sugar cup
1/4 cup brown sugar (packed)
2 tsp  baking powder
½ tsp salt
½ cup  KRAFT Whipped Peanut Butter
1/4 cup  margarine
1 cup  1% milk
2 eggs (beaten)

Heat oven to 375ºF.

Mix flours, sugar, baking powder and salt in large bowl. Cut in peanut butter and margarine with a pastry cutter (or 2 knives) until mixture resembles coarse bread crumbs. Add milk and eggs; stir just until dry ingredients are moistened. (Batter will still be lumpy.)

Spoon into 12 paper-lined muffin cups or greased muffin tin.

Bake 15 to 18 min. or until toothpick inserted in centres comes out clean. Cool in pan 5 min. Remove to wire rack and cool completely.

Alt: When adding the batter, spoon in till half full then add a dollop of jam  (your choice) then cover with more batter. Makes for a nice peanut butter & jelly surprise treat.



2 responses

  1. hippie cahier

    I just love a place where I can find philosophical musings on zombies and peanut butter muffin recipes in one-stop shopping!

    September 20, 2010 at 1:54 pm

    • I’m like short attention span theater. It’s the unfortunate by-product of having too many things on my mind. I’m glad you approve though. It’s good to feel appreciated. 😀

      September 20, 2010 at 2:20 pm

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