Publisher Photo
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
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 large eggs, lightly beaten
  • 1/2 cup butter, melted
  • 1/2 cup whole 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.
Originally published as Peanut Muffins in Taste of Home June/July 1995, p54

Nutritional Facts

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

  • 1-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1/2 cup butter, melted
  • 1/2 cup whole milk
  • 3/4 cup chopped unsalted dry roasted peanuts
  1. 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.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15 minutes or until muffins test done. Yield: 1 dozen.
Originally published as Peanut Muffins in Taste of Home June/July 1995, p54

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rudylenak User ID: 3071215 199009
Reviewed Apr. 27, 2011

"sounds good"

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