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 POUND CAKE
Nutty pound cake with a crunchy topping.
Provided by KOHKI730
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 1h25m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan; line with parchment paper.
- Combine sugar and butter in a large bowl; beat with an electric mixer until light and creamy. Beat in eggs one at a time, beating well after each addition. Add vanilla extract. Beat in peanut butter slowly.
- Sift flour, baking powder, and salt together in a bowl. Mix into the butter mixture, a little at a time, until batter is well blended. Pour batter into the prepared tube pan.
- Bake in the preheated oven until golden, about 45 minutes. Sprinkle peanuts on top. Reduce oven temperature to 325 degrees F (165 degrees C). Continue baking until a toothpick inserted into the center comes out clean, 15 to 20 minutes more.
- Cool cake in the pan for 10 minutes. Invert onto a wire rack and let cool completely.
Nutrition Facts : Calories 597.2 calories, Carbohydrate 63 g, Cholesterol 172.6 mg, Fat 35.1 g, Fiber 1.8 g, Protein 11 g, SaturatedFat 17.2 g, Sodium 410.6 mg, Sugar 41.7 g
PEANUT BUTTER-CARAMEL POUND CAKE
Provided by Giada De Laurentiis
Time 2h34m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a 9-by-5-by-3-inch nonstick, metal loaf pan with vegetable oil cooking spray. Line the bottom of the pan with a 14-by-3 1/2-inch piece of parchment paper. Spray with vegetable oil cooking spray. Line the sides of the pan with a 14-by-7-inch piece of parchment paper. Set aside.
- In a small, heavy saucepan, combine the caramel candies and heavy cream over low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool slightly.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium and beat in the eggs and vanilla. With the machine running, gradually add the flour mixture in batches to form a thick batter. Beat in the peanut butter. Transfer half of the batter to the prepared pan. Pour 2 tablespoons of the caramel lengthwise along the center of the batter. Using the tip of a knife, swirl the caramel sauce into the batter. Place the remaining batter on top and pour another 2 tablespoons of the caramel sauce lengthwise along the center of the batter. Swirl the caramel sauce into the batter. Bake until a cake tester inserted into the center of the cake comes out with moist crumbs, 55 to 60 minutes. Cool for 10 minutes. Remove the cake from the pan and peel away the parchment paper. Cool completely on a wire rack, about 1 hour (center of cake will fall during cooling). Slice the pound cake and place on a serving platter. Warm the remaining caramel sauce over low heat. Drizzle the caramel sauce over the pound cake slices or serve alongside.
DOUBLE PEANUT BUTTER POUND CAKE
A friend of ours wanted to see if we could make a peanut butter pound cake. This is posted in response to her request. :) Found on another site and then had several peanut butter loving friends try it out. :)
Provided by SweetsLady
Categories Dessert
Time 1h45m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350. Grease and flour 10 inch tube pan.
- In large mixing bowl, combine butter, peanut butter, sugar, and vanilla; beat until light and fluffy. Add eggs, one at a time, beating well after each addition.
- In another bowl, combine flour, baking powder, and salt; stir into butter mixture alternately with milk. Pour into pan.
- Bake at 350 F until toothpick inserted in center comes out clean, about 1 hour and 15-30 minutes.
- Cool in pan 15 minutes on wire rack. Remove from pan. Cool completely on wire rack. Drizzle cake with Peanut Butter Frosting.
- Frosting (Sometimes I make only half of this as it makes a LOT):.
- In sauce pan over low heat, melt 1/2 cup each of peanut butter and corn syrup. Stir in 2 cups powdered sugar, 1 T. milk, and 1 t. vanilla; mix until smooth.
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