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Indonesian Peanut Butter Muffins

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Ingredients
  Flour 1 3⁄4 Cup (28 tbs)
  Salt 1⁄2 Teaspoon
  Baking powder 3 Teaspoon
  Sugar 1⁄3 Cup (5.33 tbs)
  Milk 3⁄4 Cup (12 tbs)
  Egg 1
  Shortening 1⁄3 Cup (5.33 tbs)
  Peanut butter 4 Tablespoon (adjust quantity as needed)
Directions

Sift together dry ingredients in large bowl.
Mix milk, egg and shortening, and add all at once to dry ingredients.
Mix only until moist.
Batter will be lumpy.
Fill greased muffin cups two-thirds full.
Drop one teaspoon peanut butter in center of each muffin.
Cover with batter.
Bake until brown.
Bake at 400 degrees 18 minutes

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Servings: 
12

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 183 Calories from Fat 80

% Daily Value*

Total Fat 9 g14.2%

Saturated Fat 2.3 g11.6%

Trans Fat 0.7 g

Cholesterol 19 mg6.3%

Sodium 215.3 mg9%

Total Carbohydrates 22 g7.2%

Dietary Fiber 0.78 g3.1%

Sugars 6.7 g

Protein 4 g7.9%

Vitamin A 0.7% Vitamin C

Calcium 11.6% Iron 6.6%

*Based on a 2000 Calorie diet

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Indonesian Peanut Butter Muffins Recipe