Peanut Butter & Oat Muffins

I found this in a TOH mini cookbooklet. Submitted by E. Searer. They are a dense muffin and not overly sweet. Great for breakfast or mid-afternoon treat.

• Ready In: 25 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1 1⁄4 cups all-purpose flour
• 3⁄4 cup quick-cooking oats
• 3⁄4 cup brown sugar, packed
• 3  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄4-1⁄2 teaspoon cinnamon
• 1  egg
• 1⁄4 cup peanut butter (can use crunchy or creamy)
• 1 1⁄4 cups milk
• 1⁄2 cup peanuts, chopped (you can omit this if using crunchy peanut butter)

Directions

1. In a small mixing bowl, combine the flour, oats, brown sugar, baking powder, salt and cinnamon.
2. In another bowl, beat the egg, peanut butter and milk until smooth.
3. Stir wet ingredients into the dry ingredients - just until moistened.
4. Fold in chopped peanuts.
5. Fill greased or paper lined muffin cups 3/4ths way full.
6. Bake at 375F for 15-18 minutes or until a pick comes out clean.
7. Cool for 5 minutes before transfering to a wire rack.