Peek-A-Boo Muffins – a delicious recipe with brummel & brown spread, sugar, eggs, milk, vanilla, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0. Grease 12-cup muffin pan, including the area between each cup, or line with paper cupcake liners; set aside.
2
In medium bowl, with electric mixer, beat Brummel & Brown(R) Spread with sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in milk, vanilla, baking powder and salt until blended. With spatula, fold in flour. Fill each prepared muffin cup two-thirds-full with batter. Spoon 1 tsp. jam in center of each cup, then evenly top with remaining batter.
3
Bake 20 minutes or until toothpick inserted near edge of cupcake comes out clean. On wire rack, cool 10 minutes; remove from pan and serve warm or cool completely.
508
kcal
Calories
7
g
Fat
99
g
Carbs
13
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup brummel & brown spread, 1 cup sugar, 2 eggs, 1/2 cup milk, and more.
Yes, Peek-A-Boo 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.
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