Peanut Butter-Oatmeal Muffins
By Paula Deen
JUMP TO RECIPE
Featured in:
Paula Deen's Cookbook for the Lunch-Box Set
Difficulty: Easy
Cook time: 5 minutes
Servings: 12
Ingredients
- 1½ cups unbleached all-purpose flour
- ½ cup quick-cooking rolled oats
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup packed brown sugar
- ½ cup chunky peanut butter
- 2 eggs, beaten
- 1 cup buttermilk
Directions
Position oven rack in the middle of the oven. Preheat the oven to 375˚F. Spray 12 muffin cups with cooking spray.
In a large mixing bowl, stir together the flour, oats, baking powder, baking soda, salt, and brown sugar. Stir well with a fork. Make a well in the center of the dry ingredients.
In a medium bowl, combine the peanut butter, eggs, and buttermilk, and whisk gently until vey smooth. Pour the peanut butter mixture into the dry mixture and stir with a fork until all of the dry ingredients are mixed in. sUse a spatula to scape down the sides of the bow. Don’t over-mix.
Use a ⅓-cup dry measuring cup to fill the muffin pan, dividing the batter evenly among the cups.
Bake the muffins for 18 to 20 minutes, until lightly browned and the sides pull away from the muffin cups.
Have an adult help you remove the muffin pan from the oven and place it on a wire rack to cool. After 5 minutes, remove the muffins from the pan and place them on the wire rack to cool completely, about 30 minutes.
Place the muffins in a labeled freezer bag and store in the freezer.
When you want a muffin, remove directly from the freezer and place in a plastic sandwich bag. The muffin will be thawed in about 30 minutes. Or you can place it in the microwave oven for 45 seconds to thaw.