Peanut Butter Muffins Recipe

Name: Peanut Butter Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. dried apricots (preferably unsulfured); boiling water; 3/4 c. whole wheat flour; 1 Tbsp. wheat germ; 1/4 tsp. salt; 3 Tbsp. peanut butter; 1 Tbsp. butter; 3 eggs, separated; 2 Tbsp. molasses; 1 Tbsp. honey

Servings: persons

1/2 c. dried apricots (preferably unsulfured)
boiling water
3/4 c. whole wheat flour
1 Tbsp. wheat germ
1/4 tsp. salt
3 Tbsp. peanut butter
1 Tbsp. butter
3 eggs, separated
2 Tbsp. molasses
1 Tbsp. honey

1
Preheat
2
oven
3
to
4
400u00b0.
5
Cut apricots into small dices and pour
6
boiling
7
water over them.
8
Allow to stand while you stir together the flour, wheat germ and salt.
9
Then cut in the peanut butter
10
and
11
butter.
12
Add the apricots (drained), then combine the egg yolks and molasses.
13
Stir in with a few swift strokes. Beat
14
egg whites until stiff, then fold into batter. Spoon mixture into 8 well oiled muffin cups and drizzle honey over the top.
15
Bake about 15 minutes.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 c. dried apricots (preferably unsulfured), boiling water, 3/4 c. whole wheat flour, 1 Tbsp. wheat germ, and more.

Yes, Peanut Butter Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter Muffins

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