Peanut butter rather than pumpkin fills this week's bread recipe-peanut butter, peanut oil, and crushed peanuts.
Ingredients: 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, 3/4 cup packed light brown sugar, 1 very ripe banana, mashed, 3/4 cup milk, 1 egg. Topping: 1/2 teaspoon cinnamon, 1/4 cup packed light brown sugar, 2 tablespoons butter, 1 cup unsalted roasted peanuts, chopped.
Instructions: Preheat oven to 400 degrees. Grease 12-cup muffin pan; set aside. In a large bowl, stir flour with baking powder, cinnamon, and salt. In a medium bowl, beat peanut butter with peanut oil, sugar and banana. Add in milk and egg and beat until smooth. Pour this mixture into center of dry ingredients and stir with a large spoon just until moistened (do not overbeat). Fill prepared muffin pan 2/3 full with batter.
For topping, stir cinnamon into sugar. With a pastry blender, cut butter into sugar/cinnamon mixture until crumbly. Lightly stir in peanuts. Sprinkle topping evenly over each batter-filled cup.
Bake in preheated 400 oven for 18-20 minutes or until muffins spring back if lightly pressed in center.
Makes 12-15 muffins.
"Rolling in the dough!"
Tuesday, September 24, 2013
Bread Recipe #39 - Crunchy Peanut Butter Muffins
Peanut butter rather than pumpkin fills this week's bread recipe-peanut butter, peanut oil, and crushed peanuts.
Ingredients: 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, 3/4 cup packed light brown sugar, 1 very ripe banana, mashed, 3/4 cup milk, 1 egg. Topping: 1/2 teaspoon cinnamon, 1/4 cup packed light brown sugar, 2 tablespoons butter, 1 cup unsalted roasted peanuts, chopped.
Instructions: Preheat oven to 400 degrees. Grease 12-cup muffin pan; set aside. In a large bowl, stir flour with baking powder, cinnamon, and salt. In a medium bowl, beat peanut butter with peanut oil, sugar and banana. Add in milk and egg and beat until smooth. Pour this mixture into center of dry ingredients and stir with a large spoon just until moistened (do not overbeat). Fill prepared muffin pan 2/3 full with batter.
For topping, stir cinnamon into sugar. With a pastry blender, cut butter into sugar/cinnamon mixture until crumbly. Lightly stir in peanuts. Sprinkle topping evenly over each batter-filled cup.
Bake in preheated 400 oven for 18-20 minutes or until muffins spring back if lightly pressed in center.
Makes 12-15 muffins.
"Rolling in the dough!"
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