Saturday, April 17, 2010

Day #58: Crunchy Peanut Butter Muffins

Calling all's Crunchy Peanut Butter Muffins are "Yummy in your Tummy!" Make these tasty treats and serve them as a healthy, protein-packed afterschool treat. Serve them warm, cut in half and slathered in honey or jelly for an extra-special treat.

Tomorrow's Muffin: Toasted Almond and Apricot


Crunchy Peanut Butter Muffins

oil or melted butter, for greasing (if using)
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
heaping 1/2 cup dark brown sugar
2 large eggs
3/4 cup milk
6 tbsp canola oil
1/2 cup crunchy peanut butter

For the Peanut Topping:
1/3 cup unsalted peanuts
3 tbsp raw brown sugar

Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin paper liners.

To make the topping, finely chop the peanuts. Put in a bowl, add the raw brown sugar, mix well, and set aside.

To make the muffins, sift together the flour, salt, and baking powder in a large bowl. Stir in the dark brown sugar.

Lightly beat the eggs in a large bowl, then beat in the milk, oil, and peanut butter. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until combined; do not overmix.

Spoon the batter into the prepared muffin pan. Sprinkle the peanut topping on top of the muffins. Bake in the preheated oven for 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, and then serve warm or transfer to a wire rack and cool completely.

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