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A hint of nuts gives these muffins a unique flavor that's just right for breakfast! -Caroline Sanders, Kansas City, Missouri
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 172 calories, 7 g fat (2 g saturated fat), 38 mg cholesterol, 297 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Peanut Butter Muffins in Country Woman May/June 1995, p35
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 Mar. 26, 2013 by R.Brady
Muffins were very dry, and did not taste like peanut butter at all. I would not make these again.
Reviewed on Jul. 07, 2011 by LibbiPeach
interesting.. a little bland except for where the jam is. The jam falls from the top into the bottom of the muffin and creates a nice "surprise", but getting to it is not very flavorful. I would put perhaps a full teaspoon next time to see if that helps.
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