Peanut Butter Muffins
Enjoy these nutty muffins with a touch of jelly or jam for a satisfying dessert.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 muffin, 1/12 of recipe
212
Calories
7g
Protein
25g
Carbs
9g
Fat
2g
Fiber
7g
Sugar
270mg
Sodium
Saturated Fat 2 g · Cholesterol 35 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
chunky peanut butter
3/4 cup
honey
1/2 tablespoon
eggs
2
fat-free (skim) milk
1 cup
flour
1 1/2 cups
cornmeal
1/2 cup
sugar
3 tablespoons
baking powder
2 teaspoons
salt
1/2 teaspoon
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat the oven to 375 degrees F.
- 3
Line 12 muffin cups with paper baking cups (or grease the bottom of each cup with butter or margarine).
- 4
Put the peanut butter and honey in a mixing bowl. Beat until well blended.
- 5
Add the eggs 1 at a time, beating well after each egg.
- 6
Add the milk, and mix well.
- 7
Add the flour, cornmeal, sugar, baking powder, and salt. Stir just until they are moistened. Don’t stir them too much.
- 8
Fill each muffin cup 2/3 full.
- 9
Bake for 20 to 25 minutes until golden brown.
- 10
Put on a wire rack.
- 11
Cool for at least 10 minutes before serving.
Source: USDA MyPlate Kitchen · Pennsylvania Nutrition Education Network
Part of Nutrola's AI-powered nutrition tracking app. Every recipe has full macros so you can log it in one tap.
Track Every Meal with Nutrola
Log this recipe in seconds with AI-powered photo scanning. Get exact macros for everything you eat.
