Pub Peanut Muffins Recipes

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PEANUT BUTTER MUFFINS



Peanut Butter Muffins image

Based on a recipe from Bruce Weinstein's & Mark Scarbrough's book, "The Ultimate Peanut Butter Book". I'm wild about peanut butter! The authors say, "Muffin tins don't come in standardized sizes. This recipe was developed for a tin in which each indentation holds about 1/3 cup batter. If yours holds more, increase the baking time by a few minutes; if less, decrease accordingly." These may also be customized, per the authors, by stirring in "2/3 cup dried cranberries, raisins, or semisweet chocolate chips in with the flour. Or add 1 teaspoon ground cinnamon with the vanilla."

Provided by mersaydees

Categories     Quick Breads

Time 55m

Yield 12 muffins

Number Of Ingredients 14

nonstick cooking spray or paper baking cup
3/4 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1/3 cup graham cracker crumbs
1 tablespoon baking powder
1/4 teaspoon salt (optional)
3/4 cup creamy peanut butter
2/3 cup sugar
4 tablespoons unsalted butter, melted and cooled
1 large egg
1 large egg white, at room temperature
2 teaspoons vanilla extract
1/2 cup milk, plus
1 tablespoon milk

Steps:

  • Place rack in center of oven and preheat to 400 degrees F.
  • Lightly spray the 12 indentations of a standard muffin tin with nonstick spray, or line each indentation with a paper muffin cup; set aside.
  • Whisk the flour, graham cracker crumbs, baking powder, and salt, if using, in a medium bowl; set aside as well.
  • Beat the peanut butter, sugar, and butter together in a large bowl with an electric mixer at medium speed until smooth, about 1 minute.
  • Beat in the egg, then the egg white, and finally the vanilla until smooth.
  • Scrape down the sides of the bowl with a rubber spatula and beat in the milk until creamy and light, about 1 minute.
  • Remove the beaters and stir in the prepared flour mixture with a wooden spoon or a rubber spatula, just until moistened. The batter may still be grainy but no white pockets of flour should be visible.
  • Fill the muffin-tin indentations three-quarters full. Reserve any leftover batter for a second baking.
  • Bake until golden and a toothpick inserted into one of the muffins comes out dry, about 20 minutes.
  • Cool the muffins in the tin on a wire rack for 5 minutes, then pop the muffins out of the tin and cool completely on the rack.
  • They can be stored in an airtight container for up to 3 days. Or place them in a zip-closed plastic bag and freeze for up to 4 months.

PUB PEANUT MUFFINS



Pub Peanut Muffins image

What is better than beer and peanuts? Having the perfect combination in a sweet muffin! For extra yummy flavor, serve warm with peanut butter or nut butter spread.

Provided by ColleenMick

Categories     Bread     Quick Bread Recipes     Biscuits

Time 35m

Yield 15

Number Of Ingredients 7

4 cups all-purpose flour
½ cup white sugar
1 ½ teaspoons baking powder
1 ½ teaspoons salt
2 cups pale ale or lager beer
1 cup chopped peanuts
2 tablespoons butter, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease the cups of a muffin tin.
  • In a large bowl, stir together the flour, sugar, baking powder, and salt. Pour in the beer and stir until evenly moistened. The dough will be slightly sticky. Stir in peanuts. Fill muffin cups 3/4 full with the batter and spoon about 1/2 teaspoon of butter over the top of each one.
  • Bake for 25 minutes in the preheated oven, or until browned and firm. Cool in the pan for about 5 minutes before removing and cooling on a wire rack.

Nutrition Facts : Calories 234.1 calories, Carbohydrate 35.5 g, Cholesterol 4.1 mg, Fat 6.7 g, Fiber 1.7 g, Protein 6 g, SaturatedFat 1.7 g, Sodium 293.8 mg, Sugar 8.2 g

CRUNCHY PEANUT BUTTER MUFFINS



Crunchy Peanut Butter Muffins image

Courtesy of Paula Deen so you know they must be good:) ***Recipe Note*** After the 1 egg are the topping ingredients!

Provided by Ang11002

Categories     Quick Breads

Time 35m

Yield 15 muffins

Number Of Ingredients 14

2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons cinnamon
3/4 teaspoon salt
1/4 cup peanut butter (crunchy or smooth)
1/4 cup peanut oil (may sub vegetable or corn oil)
3/4 cup packed light brown sugar
1 very ripe banana, mashed
3/4 cup milk
1 egg
1/2 teaspoon cinnamon
1/4 cup packed light brown sugar
2 tablespoons butter
1 cup unsalted dry roasted peanuts, chopped

Steps:

  • Preheat oven to 400°F
  • For the muffins, stir the flour with the baking powder, cinnamon and salt until well blended and set aside.
  • In a separate bowl, beat the peanut butter with the oil, sugar and banana. Add in the milk and egg and beat until smooth.
  • Pour this mixture into the center of the dry ingredients in the first bowl and stir with a large spoon until just moistened. Don't overmix!
  • Line muffin tins with paper or foil liners and fill the cups 2/3rds full with batter. (Or just spray the muffin tins very well with cooking spray so the muffins don't stick).
  • For the topping, stir the cinnamon into the sugar. Using a pastry blender or two knives, cut the butter into the sugar until the mixture is crumbly. Lightly stir in the peanuts; set aside.
  • Sprinkle the topping evenly over each batter-filled cup.
  • Bake for 18 to 20 minutes or until the muffins spring back lightly if pressed in center.

PEANUT MUFFINS



Peanut Muffins image

This muffins are so simple to make and are so tasty. I like how they are not overly sweet and how everyone enjoys them.-Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Time 25m

Yield 1 dozen.

Number Of Ingredients 8

1-1/2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
1/2 cup butter, melted
1/2 cup whole milk
3/4 cup chopped unsalted dry roasted peanuts

Steps:

  • In a large bowl, combine flour, sugar, baking powder and salt. Combine eggs, butter and milk; add to the dry ingredients and stir just until moistened. Fold in peanuts. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15 minutes or until muffins test done.

Nutrition Facts : Calories 212 calories, Fat 13g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 243mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.

PEANUT BUTTER & JAM MUFFINS



Peanut Butter & Jam Muffins image

Selling youngsters on bran muffins is a breeze when PB&J are key ingredients. Moist and easy to freeze, they make a fast and portable breakfast food or anytime snack.-Judy Van Heek, Crofton, Nebraska

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 12

1 cup all-purpose flour
1 cup oat bran
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup 2% milk
1/2 cup unsweetened applesauce
1/3 cup peanut butter
1 large egg white
2 tablespoons honey
1/4 cup seedless strawberry jam

Steps:

  • In a large bowl, combine the flour, oat bran, brown sugar, baking powder, salt and baking soda. In a small bowl, beat the milk, applesauce, peanut butter, egg white and honey on low speed until smooth; stir into the dry ingredients just until moistened., Fill greased or foil-lined muffin cups half full. Drop 1 teaspoon jam into the center of each muffin; cover with remaining batter., Bake at 400° for 15-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 161 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 244mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

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