Wednesday, November 7, 2012

Peanut Butter (and Something) Muffins

Peanut Butter muffin filled with Nutella!


This was time change weekend.

By the time we left for church on Sunday morning, I had:
  • tried a new coffee
  • done three loads of laundry
  • dealt with e-mail
  • found a new muffin recipe and made it before the cherubs woke up
  • put the breakfast dishes in the dishwasher before we left
Do you know what the Mr. said when I told him all I had done?

"We need time change every weekend!"

That's not funny.

Because my cherubs love peanut butter, I decided to make peanut butter muffins.

My idea was to make peanut butter and jelly muffins.

I thought that sound fun.

So I baked some with jelly in the center and some were just plain.

But on my way to church I thought "filled muffins would be good."

So after lunch today, I hollowed out the center of the plain and filled some with strawberry jelly and some with nutella spread.

Actually, I thought that I would mix the peanut butter and jelly together and fill the hole, because both of the cherubs said the muffins needed more "peanut butter taste."

But when I gave them the option, they just wanted jelly or chocolate.  No peanut butter.

So, maybe next time . . .but for now, we have peanut butter muffins filled with jelly or nutella.

That can't be all bad, can it?

Peanut Butter Muffins
(Adapted from Kids Health)

2 eggs
1 1/2 cups milk (I used buttermilk)
1/4 cup peanut butter
1/3 cup vegetable oil
2¼ cup flour
1½ tsp. baking powder
1 tsp. baking soda

Preheat oven to 350° F.

In a small bowl, break the eggs and use a fork to beat them a little bit.

In a large bowl, combine the milk, peanut butter, vegetable oil.  Stir until well mixed.  Add the eggs and mix with a  spoon until the mixture is creamy.

Add the flour, baking powder, and baking soda into the large bowl. Mix until the dry ingredients are moistened, but do not over stir.

Line a muffin tine with paper liners or lightly spray with nonstick spray. Spoon in the muffin mix. Fill each muffin cup about 2/3 of the way up.

Bake for about 15 minutes or until done.

When your muffins are finished baking, remove from muffin tin and cool them on the wire rack.

I was able to make 15 muffins.

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