Peanut Butter Oatmeal Muffins for Kids (Or Adults)

I wanted to start cooking healthier choices to make available for my son's breakfast or snack. Beings he loves cupcakes, I pulled this one off as a "peanut butter cupcake" and it worked like a gem. Upon serving, spread on some butter with jelly or honey. This recipe originated from a 1980's edition of Better Homes and Gardens Kids Snacks cookbook, handed down to me from my aunt, whose kids are now grown.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 3⁄4 cup flour
• 1⁄4 cup  quick-cooking rolled oats
• 2  tablespoons toasted wheat germ
• 1  teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 1⁄8 teaspoon salt
• 1⁄3 cup brown sugar, packed
• 1⁄4 cup peanut butter
• 1  egg
• 1⁄2 cup milk
•  toasted wheat germ, for topping
•  butter or   jelly or  honey or  peanut butter, for spreading

Directions

1. Preheat oven to 400 degrees.
2. In a mixing bowl, stir together first 6 ingredients, mixing well while making a well in the center of the mixture.
3. In another bowl, mix brown sugar and peanut butter with a mixer on medium speed setting until fluffy.
4. Add egg and beat well.
5. Now add the flour mixture to the beaten mixture; at the same time slowly add the milk and beat until well blended.
6. Grease a muffin pan or line the pan cups with paper baking cups; sprinkle some wheat germ to coat the cups.
7. Spoon batter into the cups, filling it about 3/4 of the way full.
8. Top with additional sprinkled wheat germ and bake for 15 to 20 minutes or until golden.
9. Remove from pan; serve warm immediately or cover with foil and/or store in an air tight container until serving.
10. *I also topped off these muffins by spreading on some extra peanut butter on the top.
11. *To reheat: place in microwave on High for 8 seconds.