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Peanut Butter Oat Muffins

 Peanut Butter Oat Muffins
"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."
12 ServingsPrep: 15 min. Bake: 15 min.

Ingredients

  • 1-1/4 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 cup quick-cooking oats
  • 3/4 cup packed brown sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • Dash ground cinnamon
  • 1 egg
  • 1/4 cup peanut butter
  • 1-1/4 cups milk
  • 1/2 cup chopped peanuts
  • Whipped topping and additional peanuts, optional

Directions

  • In a bowl, combine the flour, oats, brown sugar, baking powder, salt
  • and cinnamon. In another bowl, beat the egg, peanut butter and milk
  • until smooth. Stir into dry ingredients just until moistened. Fold
  • in peanuts
  • Fill greased or paper-lined muffin cups three-fourths full. Bake at
  • 375° for 15-18 minutes or until a toothpick comes out clean.
  • Cool for 5 minutes before removing from pan to a wire rack. Serve
  • with whipped topping and peanuts if desired. Yield: 1 dozen.
Nutritional Facts: 1 serving (1 each) equals 204 calories,

2 of 2

Peanut Butter Oat Muffins (continued)

Nutritional Facts: 7 g fat (2 g saturated fat), 21 mg cholesterol, 247 mg sodium, 30 g carbohydrate, 2 g fiber, 6 g protein.