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Peanut Butter Muffins Recipe

   
 

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     Peanut Butter Muffins

Category   Breakfast - Brunch
Sub Category   None
Servings   12 ish

Ingredients
8 oz (225 g) plain flour (1 1/3 cups all-purpose flour)
2 teaspoons (10 ml) baking powder
teaspoon (2.5 ml) soda bicarbonate
teaspoon (1.2 ml) salt
1 large egg
4 oz soft light brown sugar ( cup)
2 fl oz (60 ml) vegetable oil
4 fl oz (120 ml) plain yogurt
2 oz (60 g) rolled oats (2/3 cup
 
3 oz (85 g) crunchy peanut butter (= 5 Tablespoons; approx. 1/3 cup)
2 oz (60 g) raisins, chopped (= 1/3 cup
2 oz (60 g) dried apricots, chopped (= 1/3 cup
4 fl oz (120 ml) milk
3-4 fl oz (90-120 ml) water

Instructions
Prepare muffin tins with paper cases or grease. Preheat oven to 375-400F (190-200C) for a conventional oven, Gas Mark 5-6.
. In a large bowl, sift together flour, baking powder, soda bicarbonate and salt. Set aside. 3. In a medium-sized bowl, beat egg briskly with a fork. Stir in sugar, oil, yogurt, oats, peanut butter, raisins and apricots. Continue stirring until any large clumps of peanut butter are broken up. Stir in milk and water. Peanut Butter Muffin tins ready! 4. Scrape all of liquid mixture into dry. Using a metal spoon mix lightly until evenly combined, scraping sides and bottom of the bowl as you stir. This mixing should take only about 30 seconds. The batter should have a loose dropping consistency and no dry flour should be visible. (Be prepared to adjust the amount of liquid to give correct consistency.)
Spoon into 12 muffin cups. Bake for about 15-20 minutes until tops are lightly browned and spring back when pressed lightly. If your finger leaves an indent, continue baking until done.
Serving Suggestions
If your kids prefer a plain peanut butter muffin, you can omit the dried fruit (and reduce the water by about 2 Tablespoons so the batter isn't too we


Originally Submitted
10/26/2010





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