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"While teaching a home economics class, I asked students to personalize a basic muffin recipe," says Elaine Searer,McVeytown, Pennsylvania. "Two students created these peanut-packed snacks. The entire class agreed that the recipe was a winner."
This recipe is:
Quick
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Nutritional Facts 1 serving (1 each) equals 204 calories, 7 g fat (2 g saturated fat), 21 mg cholesterol, 247 mg sodium, 30 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Peanut Butter Oat Muffins in Quick Cooking May/June 2004, p48
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 Jul. 30, 2011 by The Florist
Bland in flavor... overall not very good. I will not be making these again.
Reviewed on Mar. 21, 2010 by ebeth2007
Kind of light on flavor. Sticks to muffin papers. Good with jelly.
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