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These bite-size muffins are perfect to send in our kids' lunches for snacktime. I make regular-size muffins for church functions and watch them disappear.
This recipe is:
Quick
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Nutritional Facts 1 serving (2 each) equals 150 calories, 8 g fat (2 g saturated fat), 10 mg cholesterol, 110 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Peanut Butter Mini Muffins in Best of Country Breads , p21
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Dec. 04, 2011 by 3pageprincesses
This recipe is horrible! Doesn't taste like anything and it is very dry! The cook time was way to long for them. I wouldn't waste the ingredients.
Reviewed on Nov. 10, 2011 by Shawmus
These muffins didn't not turn out dry as the other reviews state but I did add about another 1/4 cup of milk because batter was almost dough like when following recipe, not sure if that changed anything. The taste was a little blan so may adjust recipe next time with more vanilla and brown sugar. I too used creamy peanut butter because thats all I had, and didn't use chocolate chips because didn't have any on hand.
Reviewed on Aug. 22, 2011 by trishdavid303
I used vegetable oil, creamy pb and 1% milk because that's what I had. They were a little crumbly just out of the oven but after packing in baggies and storing in the fridge overnight I must say, yum!!! My kids LOVED them - I will make these often.
Reviewed on Feb. 26, 2011 by kettes
The first time I made these I took them to my kids book party and came home with only 2 from a double batch! I had to make a new batch for my husband! I have made them since and everytime I am asked for the recipe! Thank you! They are so yummy and so simple my 10 yr. old daughter makes them on her own!
Reviewed on Nov. 04, 2010 by ladymluv09
I would add more peanut butter. I used creamy and I made 12 reg size muffins. they are not dry at all! But then I did use veg oil instead of canola oil.
Reviewed on Oct. 07, 2010 by JKcooks
Loved these muffins! i made regular size and baked for 25 min.I did not have canola oil so i used vegetable oil.I am not sure if that made a difference for moisture but they were not dry or crumbly.I will definitely make again and again.
Reviewed on Sep. 30, 2010 by janet28
Okay....I made these in GREAT hopes that they would be delicious. I was greatly disappointed. Don't waste your ingredients on this....,too dry, too bland.
Reviewed on Sep. 30, 2010 by sewseitz
This is a maybe as it was tooooooo dry and not much taste. I was really surprised as I love peanut butter. Any suggestions? The minis didn't spread at all or raise but the regular size raised and spread some. Definitely don't look like the picture. Help
Reviewed on Sep. 28, 2010 by Rose P.
These turned out great! For health reasons, I used splenda instead of sugar and I also added some peanut butter chips as well as the chocolate chips. Kids love them. Another keeper.
Reviewed on Sep. 21, 2010 by cajvan
Were quite dry. With the chocolate chips it was difficult to determine doneness. Used creamy peanut butter and maybe crunch would be better. Flavor was good but dryyyy.
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