Recipe by ladypit
We love these. An easy muffin to make and tasty. Not low fat of course, with the peanut butter, but no added fat (other then the peanut butter and egg). Easy to pack for on the go snacks! These totally smell like peanut butter cookies when they bake. I modified this out of a little muffin cookbook I got in a mom's club gift exchange over 5 years ago. I have old (and small) muffin tins so I got 12 regular muffings and 9 minis. But I think most people would get 12 regular.
Top Review by Stardustannie
These were easy to put together and tasted great....not a muffin for someone watching their calorie intake but great for the kids lunchbox. I got 12 regular size muffins out of this recipe. The strong peanut butter flavour is something different than we are use to but everyone really enjoyed them, thanks for sharing :) Updated: these muffins keep well, some muffs just dont cut it the next day, these were great...still nice and moist!reviewed for Spring 2007 Pick A Chef
- 1 cup chunky peanut butter
- 1 egg
- 1⁄3 cup brown sugar (I use sucanat)
- 1⁄3 cup white sugar
- 1 cup vanilla-flavored soymilk (I use fat free)
- 1 1⁄2 cups whole wheat pastry flour
- 1 tablespoon baking powder
- 1⁄2 cup mini chocolate chip
Directions See How It's Made
- Preheat the oven to 375 degrees.
- In a mixer (or with an electric mixer) combine the peanut butter, egg, and both sugars.
- Add the soymilk in three parts, beating well after each addition.
- Add the flour and baking powder and combine.
- Add the chocolate chips and combine well.
- Spray 12 muffin cups with nonstick spray.
- Add the batter and bake for 12-14 minutes or until a toothpick inserted into the muffin comes out clean.