Lys
09-26-2005, 09:54 AM
These were on the "September Muffin" thread and I believe that they were posted by Pilgrim... I made them on Saturday and thought they deserved their own thread - SO GOOD!!! I added some of those new Nestle Swirl Chips (Peanut Butter and Chocolate) and they were absolutely delicious... I used reduced fat peanut butter and skim milk and they were delish...Thanks for the original post - these are a keeper for me!
Peanut Butter Muffins
from The Ultimate Muffin Book
Nonstick spray or paper muffin cups
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg, at room temperature
1/2 cup packed light brown sugar
2/3 cup smooth peanut butter
1 1/4 cups milk (whole, low-fat, or nonfat)
5 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
1. Position the rack in the center of the oven and preheat the oven to 400F. To prepare the muffin tins, spray the indentations and the rims around them with nonstick spray, or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place them on a baking sheet.
2. Whisk the flour, baking powder, and salt in a small bowl until well combined. Set aside.
3. In a large bowl, whisk the eggs until lightly beaten. Whisk in the brown sugar and continue whisking until thick, smooth, and pale brown, about 2 minutes. Whisk in the peanut butter until smooth, then stir in the milk, melted butter, and vanilla. Use a wooden spoon to stir in the flour mixture, until incorporated. The batter is quite thick; be careful not to overmix.
4. Fill the prepared tins three-quarters full. Use additional greased tins or individual, ovensafe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 20 minutes, or until the muffins are lightly browned with rounded tops. A toothpick inserted into the center of one muffins should come out with a crumb or two attached.
5. Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release and remove it from the tin. Cool them for 5 minutes more on the rack before serving. If storing or freezing the muffins, cool them completely before sealing in an airtight container or in freezer-safe plastic bags. The muffins will stay fresh for up to 2 days at room temperature, or up to 3 months in the freezer.
Makes 12 muffins.
Peanut Butter Muffins
from The Ultimate Muffin Book
Nonstick spray or paper muffin cups
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg, at room temperature
1/2 cup packed light brown sugar
2/3 cup smooth peanut butter
1 1/4 cups milk (whole, low-fat, or nonfat)
5 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
1. Position the rack in the center of the oven and preheat the oven to 400F. To prepare the muffin tins, spray the indentations and the rims around them with nonstick spray, or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place them on a baking sheet.
2. Whisk the flour, baking powder, and salt in a small bowl until well combined. Set aside.
3. In a large bowl, whisk the eggs until lightly beaten. Whisk in the brown sugar and continue whisking until thick, smooth, and pale brown, about 2 minutes. Whisk in the peanut butter until smooth, then stir in the milk, melted butter, and vanilla. Use a wooden spoon to stir in the flour mixture, until incorporated. The batter is quite thick; be careful not to overmix.
4. Fill the prepared tins three-quarters full. Use additional greased tins or individual, ovensafe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 20 minutes, or until the muffins are lightly browned with rounded tops. A toothpick inserted into the center of one muffins should come out with a crumb or two attached.
5. Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release and remove it from the tin. Cool them for 5 minutes more on the rack before serving. If storing or freezing the muffins, cool them completely before sealing in an airtight container or in freezer-safe plastic bags. The muffins will stay fresh for up to 2 days at room temperature, or up to 3 months in the freezer.
Makes 12 muffins.