I'm extra excited about this week's muffin because I love peanuts and peanut butter. Peanut butter on toast dipped in cocoa, peanut butter cookies, peanut butter spread over waffles and pancakes, and an occasional Reeses or peanut m&m -- I think you get the picture. :)
If you enjoy the creamy flavor of peanut butter, these muffins won't disappoint; they taste just like a peanut butter cookie (only less sweet). The next time we make these we'll be adding some chopped peanuts and maybe a few chocolate chips just for fun.
Our recipe this week is, once again, from Muffins & More by Jean Pare. Enjoy!
Peanut Butter Muffins
makes 12 muffins
1 1/2 c. whole wheat pastry flour
1/2 c. organic sugar
1 T. baking powder
1/2 t. sea salt
1 c. oats
1 1/4 c. raw milk
1/4 c. coconut oil, melted
2 eggs, beaten
1/2 c. natural peanut butter
1. Preheat oven to 400 degrees and lightly grease muffin tin with coconut oil.
2. Combine all dry ingredients except oats in a large mixing bowl.
3. Measure milk, oats, beaten eggs, peanut butter, and coconut oil into a separate bowl and stir well.
4. Add wet ingredients to dry ingredients, stirring only until moistened - don't over mix your muffins!
5. Fill muffin cups 2/3 full.
6. Bake 15 - 20 minutes or until a toothpick inserted in the center comes out clean.
7. Cool in pan for five minutes, then remove muffins to wire rack to cool.
We'd love to know if you give any of our muffin recipes a try. Let us know how they turn out or if you put a different spin on them. :)
This is the 10th installment in what will be, Lord willing, our year-long muffin adventure: Muffin Mondays! 52 Mondays, 52 Muffins. (There are 41 more to come, stay tuned...)
I'm also sharing today's delicious muffin recipe at: Mouthwatering Monday, Healthy Home Economist, Tasty Tuesday, Tuesdays at the Table, Titus2sdays, Tempt My Tummy Tuesday, Real Food Wednesdays, Raising Homemakers, Women Living Well, Pennywise Platter, Simple Lives Thursday, Fight Back Friday, and Feasting in Fellowship Friday