Peanut Butter Honey Muffins Recipes

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.

Steps:

• Combine first 4 ingredients in a large bowl.
• Make a well in the center of the mixture.
• Combine milk, honey, oil, peanut butter, and egg, add to dry ingredients, stirring just until moistened.
• Spoon batter into greased muffin pans, filling two-thirds full.
• Bake at 400°F for 20 to 25 minutes.

Steps:

• In a bowl, combine the flour, oats, brown sugar, baking powder, salt and cinnamon. In another bowl, beat the egg, peanut butter and milk until smooth. Stir into dry ingredients just until moistened. Fold in peanuts, Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve with whipped topping and peanuts if desired.

Steps:

• Preheat oven to 400°F Coat 16 muffin cups with cooking spray.
• Combine flour, whole wheat flour, baking soda and salt in a mixing bowl; make a well in the center of the flour mixture.
• Combine brown sugar, honey and peanut butter in a separate bowl, stirring well with a whisk.
• Add milk, egg whites, and egg to honey mixture and stir well.
• Add wet ingredients to the flour mixture and stir just until moistened and incorporated (do not over-mix or muffins will be dry and crumbly).
• Spoon batter into muffin cups. Sprinkle the 2 tbls. of granulated sugar evenly over the tops of the muffins.
• Bake for 18 minutes or until muffins spring back when touched in the center.
• Remove muffins from the pans immediately and place on a wire rack to cool.

Steps:

• Preheat oven to 400 degrees.
• In a mixing bowl, stir together first 6 ingredients, mixing well while making a well in the center of the mixture.
• In another bowl, mix brown sugar and peanut butter with a mixer on medium speed setting until fluffy.
• Add egg and beat well.
• Now add the flour mixture to the beaten mixture; at the same time slowly add the milk and beat until well blended.
• Grease a muffin pan or line the pan cups with paper baking cups; sprinkle some wheat germ to coat the cups.
• Spoon batter into the cups, filling it about 3/4 of the way full.
• Top with additional sprinkled wheat germ and bake for 15 to 20 minutes or until golden.
• Remove from pan; serve warm immediately or cover with foil and/or store in an air tight container until serving.
• *I also topped off these muffins by spreading on some extra peanut butter on the top.
• *To reheat: place in microwave on High for 8 seconds.