Peanut Butter Muffins

40 min · Serves 12

Based on a recipe from Pennsylvania Nutrition Education Network, via USDA MyPlate Kitchen

What goes in

• ¾ cupchunky peanut butter
• 7.4 mlhoney
• 2eggs
• 1 cupskim milk
• 1½ cupsflour
• ½ cupcornmeal
• 44.4 mlsugar
• 9.9 mlbaking powder
• 2½ mlsalt

How to cook it

1. Heat your oven to 375 °F and either grease a 12-cup muffin tin or line it with paper baking liners.
2. Beat the peanut butter and honey together in a large mixing bowl until fully combined.
3. Whisk in the eggs one by one, beating thoroughly after each addition.
4. Pour in the milk and mix well.
5. Incorporate the flour, cornmeal, sugar, baking powder, and salt, stirring gently just until the dry ingredients are moistened to avoid overmixing.
6. Portion the batter into the prepared cups, filling each roughly two-thirds full.
7. Bake for 20 to 25 minutes, removing once the tops are nicely golden brown.
8. Move the muffins to a wire cooling rack and allow them to rest for a minimum of 10 minutes before eating.

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