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Peanut Butter Muffins

Here's a quick little recipe. These muffins are sweet enough to satisfy a sweet tooth in the morning, but not so sweet that they’re dessert. Besides adding flavor, the peanut butter adds a bit of protein to this breakfast treat.

While you could use a smooth peanut butter, the crunch of the chunky peanut butter adds great texture.

No self-rising flour? Make your own.
 2 cups (9 ounces) self rising flour
1/2 cup chunky peanut butter

In a medium bowl combine the flour and sugar.

In a separate bowl, combine the milk, vegetable oil, egg, and peanut butter. Whisk until the peanut butter is incorporated.

Add the wet mixture to the dry and stir until combine an there are no more dry spots. Cover the bowl and refrigerate until the next day. (You can skip this and bake immediately, but the overnight rest gives the muffins better texture.) 

Place the muffins on a rack to cool. Serve warm or at room temperature. Tags: Baking, breakfast, muffins, peanut butter, Recipe Baking|breakfast|muffins|peanut butter|Recipe|
