It has been a week of discoveries. One of them being my oven running hotter than what it is should. A sensor must be off a little. It caused some of my cakes and breads to be over-baked. Muffins turned into hockey pucks and that is not a good thing. I finally got an oven thermometer to check it and be sure. Yep, the oven is spot on at 325, almost 360 when set at 350, and 425 when set at 400. After adjusting to compensate for the difference, these Peanut Butter Muffins baked as they should. Whew!
I had not planned on baking muffins. A package that arrived at my door is what started it all. The box was from Peanut Butter & Co. and it contained six jars of flavored peanut butter with a note saying “Enjoy!” and enjoy is just what we did. My husband tried the honey, maple, and cinnamon raisin ones within the first day. I started dreaming about a Thai peanut sauce using the spicy one. The possibilities with white chocolate and dark chocolate ones are a baker’s dream. Then the idea of muffins with the cinnamon raisin one stuck in my head.
The muffins recipe calls for plain peanut butter. Using that would be just great. Using one of the flavored peanut butters is the easiest way to adjust it to your taste preference or craving. Plus you don’t have to add any other ingredients to achieve those flavors. I used the cinnamon raisin one this time and thought maple would be the next batch. Serve peanut butter muffins with jelly, honey, or butter for a tasty breakfast or afternoon snack.
Have you checked your oven’s temperature lately? I’ve decided to keep the thermometer in there all the time to make sure the temp is right. The last thing I need is to have to toss out a batch of muffins because they are hockey pucks again. There’s a whole bunch of holiday baking coming up too. Is it odd that I’m already craving glazed carrot cake? I hope not. The time to bake it will be here soon enough. Until then there are plenty of fall foods and other peanut butter recipes to tackle. Stay tuned…
Peanut Butter Muffins
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1 cup whole milk
- 1/2 cup peanut butter*
- 2 tablespoons vegetable or canola oil
- 1 1/2 cups crispy rice cereal squares such a Rice Chex
Preheat oven to 400 degrees F. Lightly grease a 12-cup muffin pan.
Whisk together flour, sugar, baking powder, and salt in a large bowl.
Whisk together egg, milk, peanut butter, and oil in a medium bowl. Stir in cereal and let sit for 5 minutes.
Add cereal mixture to flour mixture and stir until dry ingredients are moistened (do not over-mix).
Divide batter equally among muffin cups.
Bake 18 to 20 minutes, or until lightly browned and a toothpick or cake tester inserted in the center of a muffin comes out clean.
Remove muffins from the pan. Serve warm or at room temperature.
*You can use flavored peanut butter for different twists on these muffins.
Recipe adapted from Southern Living 1987 Annual Recipes cookbook (currently out of print).
Disclosure: I received an assortment of peanut butters from Peanut Butter & Co. at no charge. I was under no obligation to post a review. All opinions are my own unless otherwise stated or contained within a guest post.
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