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Peanut Butter Breakfast Muffins

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  Wheat rye flax breakfast cereal 2 Cup (32 tbs)
  Graham cracker crumbs 1 Cup (16 tbs)
  Baking powder 1 Teaspoon
  Firmly packed brown sugar 1⁄4 Cup (4 tbs)
  Eggs 2 Large
  Cream style peanut butter 1⁄2 Cup (8 tbs)
  Unflavored yogurt 1⁄2 Cup (8 tbs)
  Maple/Maple flavor syrup 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon, melted
  Buttermilk 2 Cup (32 tbs)
  Raisins 1 Cup (16 tbs)
  Chopped walnuts 1⁄2 Cup (8 tbs)

In a large bowl, stir together breakfast cereal, graham cracker crumbs, baking powder, baking soda, and brown sugar.
In another bowl, with a whisk or a rotary beater, beat eggs and peanut butter until smoothly mixed.
Mix in yogurt, maple syrup, butter, and buttermilk.
Add egg-peanut butter mixture to dry ingredients and stir just until well moistened.
Stir in raisins and nuts.
Spoon batter into greased 2 1/2-inch muffin cups, filling each about 3/4 full.
Bake in a 375° oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
Lift from muffin cups and serve warm.

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Peanut Butter Breakfast Muffins Recipe