PEANUT BUTTER MINI MUFFINS
These bite-size muffins are perfect to send in our kids' lunches for snacktime. I make regular-size muffins for church functions and watch them disappear. -Connie Barz, San Antonio, Texas
Provided by Taste of Home
Time 25m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, whisk the egg, milk, peanut butter, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 350° for 15-17 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 150 calories, Fat 8g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 110mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
MINI PEANUT BUTTER CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 24 servings
Number Of Ingredients 15
Steps:
- Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F using the convection setting, if available. Line a 24-cup mini muffin pan with paper liners. Combine the butter, cocoa powder and 1/4 cup water in a microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in the brown sugar.
- Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture. In another bowl, whisk the buttermilk, egg and vanilla; stir into the batter until just combined but don't overmix.
- Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cupcakes spring back when touched, about 20 minutes. Let cool in the pan 5 minutes, then transfer to a rack to cool completely.
- Make the topping: Bring the cream to a simmer in a small saucepan, then pour over the peanut butter chips in a bowl and let stand until the chips melt, about 5 minutes. Whisk until smooth. Refrigerate until the topping is set, about 10 minutes, then beat with a mixer until fluffy. Transfer to a pastry bag with a 1-inch round tip and pipe peaks onto each cupcake. Place in the freezer while you make the glaze.
- Make the glaze: Put the butter, chocolate and 3 tablespoons hot water in a small, deep microwave-safe bowl, cover with plastic wrap and microwave on 50 percent power until the chocolate melts, about 2 minutes. Whisk until smooth. Dip the frozen peaks of each cupcake into the glaze, letting the excess drip off. Refrigerate until set, about 5 minutes.
Nutrition Facts : Calories 256 calorie, Fat 14 grams, SaturatedFat 10 grams, Cholesterol 34 milligrams, Sodium 118 milligrams, Carbohydrate 28 grams, Fiber 1 grams, Protein 4 grams, Sugar 20 grams
PEANUT BUTTER KISS COOKIES
Deliciously simple, fast, and easy!
Provided by Sharon Baetcke
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 9
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Combine sugar, peanut butter, and egg.
- Shape into 1 inch balls and place on ungreased cookie sheet. NOTE: If dough is too sticky, refrigerate 1/2 hour or until easy to handle.
- Bake for 10 minutes. Remove cookies from oven. Press a chocolate kiss into the center of each warm cookie.
Nutrition Facts : Calories 311 calories, Carbohydrate 33.5 g, Cholesterol 22.7 mg, Fat 17.9 g, Fiber 2 g, Protein 8.5 g, SaturatedFat 4.9 g, Sodium 147.1 mg, Sugar 24.9 g
AUNT B'S PEANUT BUTTER MUFFINS
These peanut butter muffins are delicious.
Provided by Jessica Jolley
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix flour, oats, brown sugar, baking powder, and salt in a large bowl. Beat milk, peanut butter, and eggs in another bowl; stir into oat mixture, mixing until batter is well blended. Spoon batter evenly into 12 muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.
Nutrition Facts : Calories 151.9 calories, Carbohydrate 24.8 g, Cholesterol 17.5 mg, Fat 4.1 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 262.8 mg, Sugar 10.6 g
PEANUT BUTTER 'N' JELLY MINI MUFFINS
Kids love these mini jelly-filled treats...and so do adults. Packed with peanut butter flavor, they're a fun and easy way to start off the day...or to share as an after-school snack. -Vickie Barrow, Edenton, North Carolina
Provided by Taste of Home
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt. In a small bowl, beat the eggs, yogurt, peanut butter and oil on low speed until smooth; stir into the dry ingredients just until moistened. , Fill greased or paper-lined miniature muffin cups half full. Top each with 1/4 teaspoon jelly and remaining batter. , Bake at 400° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 168 calories, Fat 7g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 208mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
PEANUT BUTTER KISS MINI MUFFINS
How cute! These are just like the famous "Peanut Blossoms" cookies, captured in a baby muffin:) These are sure to bring a smile to anyone's lips:) *Prep time includes both cooling times.*
Provided by JamesDeansGirl
Categories Quick Breads
Time 2h10m
Yield 24 mini muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400*F.
- Butter 24 mini muffin cups, or line with mini cupcake paper liners; set aside.
- In a large bowl, stir together the flour, brown sugar, baking powder, and salt.
- In another bowl, stir together the peanut butter and oil; blend in the egg until smooth.
- Stir in the milk and vanilla until blended.
- Make a well in the center of the flour mixture; add the milk mixture and stir just to combine--do not overmix.
- Spoon batter into the prepared muffin tins; bake for 10 minutes, or until a toothpick tests out clean.
- Remove pan to a wire rack and cool for 1 minute before inverting.
- Place a Hershey's Kiss in the center of each hot muffin; cool for 30 minutes.
- Lightly press the melted bottoms of the Kisses onto the muffins; refrigerate for 1 hour to cool completely.
- Store in an airtight container at room temperature.
Nutrition Facts : Calories 83.9, Fat 4.1, SaturatedFat 1.3, Cholesterol 10.5, Sodium 61.1, Carbohydrate 9.8, Fiber 0.5, Sugar 4.8, Protein 2.2
TINY MINI KISSES PEANUT BLOSSOMS
Like peanut blossoms but very very small, decorated with a mini Hersey's kiss! From the Old Fashioned Bake Sale cookbook. Makes a lot of cookies, but is difficult to cut in half. Did not work for me.
Provided by Pabbit
Categories Dessert
Time 1h40m
Yield 168 serving(s)
Number Of Ingredients 12
Steps:
- Heat over to 350 degrees.
- Cream peanut butter, shortening and sugars Adds egg, milk and vanilla and beat until fluffy.
- Stir together flour, soda, and salt.
- Gradually add dry ingredients to wet.
- Beat until blended.
- Shape in to 1/2 inch balls Roll in sugar.
- Place on cookier sheet 1 1/2 inches apart.
- Bake 5-6 minutes or until set.
- Immediately press mini kiss in each cookie Cool on wire rack.
Nutrition Facts : Calories 29.7, Fat 1.8, SaturatedFat 0.5, Cholesterol 1.7, Sodium 18.1, Carbohydrate 3, Fiber 0.2, Sugar 1.9, Protein 0.6
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