Peanut Butter Muffins

Enjoy these nutty muffins with a touch of jelly or jam for a satisfying dessert.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 12
• Cuisine: American
• Difficulty: Easy
• Cost: $0.44/serving

Dietary

• Vegetarian
• Pescatarian
• Low-Fat
• Low-Sodium
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Calorie

Tags

• bake
• comfort food
• budget-friendly
• rich

Ingredients

• 0.75 cup chunky peanut butter
• 0.5 tablespoon honey
• 2 eggs
• 1 cup fat-free milk (fat-free)
• 1.5 cup flour
• 0.5 cup cornmeal
• 3 tablespoon sugar
• 2 teaspoon baking powder
• 0.5 teaspoon salt

Instructions

1. Preheat the oven to 375 degrees F. Line 12 muffin cups with paper baking cups (or grease the bottom of each cup with butter or margarine).
2. Put the peanut butter and honey in a mixing bowl.
3. Beat until well blended.
4. Add the eggs 1 at a time, beating well after each egg.
5. Add the milk, and mix well.
6. Add the flour, cornmeal, sugar, baking powder, and salt.
7. Stir just until they are moistened.
8. Don’t stir them too much.
9. Fill each muffin cup 2/3 full.
10. Bake for 20 to 25 minutes until golden brown.
11. Put on a wire rack.
12. Cool for at least 10 minutes before serving.

Nutrition (per serving)

• Calories: 212
• Protein: 7.4 g
• Carbohydrates: 24.5 g
• Fat: 9.4 g
• Fiber: 1.6 g
• Sodium: 270 mg
• Saturated Fat: 1.9 g
• Sugar: 6.6 g
• Cholesterol: 35 mg