Peanut Butter Corn Muffins

Peanut Butter Corn Muffins

  • Prep Time: 10 mins
  • Total Time: 35 mins
  • Yield: 1Depends on the size of tin used

    • About This Recipe

    “Kids who love peanut butter will enjoy the surprise in the middle…grown ups too!”

    Ingredients

  • 3/4 cupflour
  • 1 1/2 cupscornmeal
  • 4teaspoonsbaking powder
  • 1teaspoonsalt
  • 2eggs, beaten
  • 1 1/4 cupsmilk
  • 1/4 cupvegetable oil
  • crunchy peanut butter

    • Directions

  • Preheat oven to 400F.
  • Grease muffin tins.
  • Place all dry ingredients in a mixing bowl and mix up with an electric mixer.
  • Add the liquids and mix smooth.
  • Place 2 tablespoons of batter in the bottom of each of the greased muffin cups.
  • Add 1 tablespoon of crunchy style peanut butter.
  • Add the remaining bit of batter and bake for approx.
  • 25 minutes or until a tooth pick comes out clean.

    • Reviews

  • “I wasn’t sure if these were supposed to have sugar in them or if they were supposed to be a savoury muffin. Anyway, I added a bit of sugar (sorry I didn’t measure it) I only had a little bit of peanut butter which I eked out so they should have had more. When I ran out of peanut butter I used lemon curd, and both were really nice….I’ll make them properly next time!”

  • “Yummy delicious and healthy! Thanks for the great recipe!”

  • “My muffins came out very gritty. I must have used some kind of different cornmeal, I loved the peanut butter inside but can’t say much about the taste of the muffin itself. Not sure what I did wrong.”

  • “These muffins were excellent. They were very easy to make. They are not sweet, which i was happy about but others may not like that. I would make again! Thanks tish for the recipe!”

  • “My one-year-old loves these muffins! They are so easy to make and they’re healthy too! They filled the house with such a superb aroma, that I just had to try one myself. I used all-natural peanut butter – I can imagine that cashew nut butter would be nice to use as well. They’d make a great lunch-box addition for school-aged children, for those parents looking for different ideas. Thanks for this recipe, Tish – it’s a keeper!”

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