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Peanut Butter Muffins

Note: Peanut butter used in this recipe was gifted.
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Soft and oh so peanut buttery muffins topped with a simple vanilla buttercream icing and more peanut butter, of course.
The muffins are a great little treat for the whole family and are a great snack to freeze and enjoy at a later date too.

I must admit I've been meaning to make some simple muffins for a long time but with all the house moving, Christmas and New Year going on, it simply took a back seat until now. What better way to kick off the recipe creator in me than with something containing peanut butter, and lots of it.
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Picture
Picture


​Recipe

Makes 12-14 Small Muffins

2 Tsp. Baking Powder
1 Tsp. Cinnamon
1/4 Tsp. Salt
2 Tsp. Vanilla Extract
1 3/4 Cups Plain Flour
3/4 Cup Milk
1/2Cup Greek/Natural Yoghurt
1/4 Cup Maple Syrup
1/2 Cup Peanut Butter
1 Egg
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Method

Pre-heat oven to 200 degrees centigrade.
Mix all dry ingredients together in a bowl.
​Add all wet and mix well until combined.
Divide between muffin cases and bake for 20-25 minutes.

Can be frozen for up to 3 months or store in an airtight container for up to 3 days.

Amie xx
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