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Peanut Muffins Recipe

This muffins are so simple to make and are so tasty. I like how they are not overly sweet and how everyone enjoys them.—Ruby Williams, Bogalusa, Louisiana

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12 Servings
Prep/Total Time: 25 min.

Ingredients

1-1/2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs, lightly beaten
1/2 cup butter, melted
1/2 cup milk
3/4 cup chopped unsalted dry roasted peanuts

Directions

In a large bowl, combine flour, sugar, baking powder and salt. Combine eggs, butter and milk; add to the dry ingredients and stir just until moistened. Fold in peanuts.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15 minutes or until muffins test done. Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 212 calories, 13 g fat (6 g saturated fat), 57 mg cholesterol, 243 mg sodium, 19 g carbohydrate, 1 g fiber, 5 g protein.

Peanut Muffins published in Taste of Home June/July 1995, p54

Big Batch Baked Goods

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