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Peanut Butter Muffins

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  Milk 1⁄4 Cup (4 tbs)
  Sugar 2 Tablespoon
  Peanut butter 2 Tablespoon
  Vegetable oil 2 Tablespoon
  Egg 1
  Baking mix 1 Cup (16 tbs) (variety)

1. Line 6-cup muffin ring with paper baking cups.
2. Beat all ingredients except baking mix in medium bowl with wire whisk or hand beater until well blended. Stir in baking mix just until moistened. Fill each cup with scant 1/4 cup batter.
3. Microwave uncovered on high 2 to 4 minutes, rotating ring 1/4 turn every minute, until tops are almost dry and wooden pick inserted in centers comes out clean. (Parts of muffins may appear slightly moist but will continue to cook while standing.)
4. Immediately remove muffins from ring. Let stand uncovered on wire rack 2 minutes.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Preparation Time: 
5 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1086 Calories from Fat 477

% Daily Value*

Total Fat 54 g83.6%

Saturated Fat 9.4 g46.8%

Trans Fat 0 g

Cholesterol 217.1 mg72.4%

Sodium 1346.5 mg56.1%

Total Carbohydrates 83 g27.6%

Dietary Fiber 28.2 g112.7%

Sugars 35.3 g

Protein 83 g166.9%

Vitamin A 6% Vitamin C

Calcium 21.3% Iron 8.8%

*Based on a 2000 Calorie diet

Peanut Butter Muffins Recipe