it’s all making me want to run from the kitchen way my ancestors ran from the Cossacks. But these muffins are really easy to make and hearty.
Josiah's Peanut Butter Oatmeal Muffins
(adapted from Paula Deen's Cookbook for the Lunch-Box Set)
1 cup white flour
1/2 cup wheat flour
1/2 cup rolled oats
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. cinnamon
3/4-1 cup packed brown sugar
1/4 cup wheat germ
Pinch of salt if you need it....
1/2 cup peanut butter
2 eggs, beaten
1 cup skim milk (or buttermilk if NOT butter milk add below)
1 tsp. vinegar (or lemon juice, we prefer it)
Preheat oven to 375º. Spray muffin cups with Pam. Measure milk and add vinegar or use buttermilk. Set aside. In a large bowl, mix first seven ingredients together. In a small bowl, combine peanut butter, eggs, and soured milk until smooth. Mix gently into dry ingredients and fill muffin cups with 1/3 cup measure. Bake for 18-22 minutes. Makes 12 muffins.
(adapted from Paula Deen's Cookbook for the Lunch-Box Set)
1 cup white flour
1/2 cup wheat flour
1/2 cup rolled oats
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. cinnamon
3/4-1 cup packed brown sugar
1/4 cup wheat germ
Pinch of salt if you need it....
1/2 cup peanut butter
2 eggs, beaten
1 cup skim milk (or buttermilk if NOT butter milk add below)
1 tsp. vinegar (or lemon juice, we prefer it)
Preheat oven to 375º. Spray muffin cups with Pam. Measure milk and add vinegar or use buttermilk. Set aside. In a large bowl, mix first seven ingredients together. In a small bowl, combine peanut butter, eggs, and soured milk until smooth. Mix gently into dry ingredients and fill muffin cups with 1/3 cup measure. Bake for 18-22 minutes. Makes 12 muffins.
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