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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Peanut Butter Muffins

 
Peanut Butter Muffins
Image ©
This recipe is vegetarian.vegetarian
 
One serving costs about $0.16

$0.16 per serving

1 people like this recipe

1 likes

This recipe is ready in 28 minutes

Ready in 28 minutes

12 vegetarian,lacto ovo vegetarian morning meal,brunch,breakfast
spoonacular Score:33%

Spoonacular Score: 33%

 

Peanut Butter Muffins might be a good recipe to expand your morn meal recipe box. One serving contains 172 calories, 5g of protein, and 4g of fat. For 16 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 12. From preparation to the plate, this recipe takes approximately 28 minutes. A mixture of flour, old fashioned oats, light brown sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by spoonacular user amyoffutt. Try Microwave Peanut Butter Fudge topped with Chocolate & Mini Peanut Butter Cups | Muffins for Muffin, Microwave Peanut Butter Fudge topped with Chocolate & Mini Peanut Butter Cups | Muffins for Muffin, and Chocolate Chip Peanut Butter Muffins with Peanut Butter Icing for similar recipes.

Ingredients

Servings:
1.25 cup
1.25 cup flour
flour
0.75 cup
0.75 cup old fashioned oats
old fashioned oats
0.75 cup
0.75 cup light brown sugar
light brown sugar
1.5 tsps
1.5 tsps baking powder
baking powder
0.5 tsps
0.5 tsps salt
salt
1.25 cup
1.25 cup milk
milk
0.25 cup
0.25 cup creamy peanut butter
creamy peanut butter
1
1  egg
egg
1.25 cup flour
1.25 cup
flour
0.75 cup old fashioned oats
0.75 cup
old fashioned oats
0.75 cup light brown sugar
0.75 cup
light brown sugar
1.5 tsps baking powder
1.5 tsps
baking powder
0.5 tsps salt
0.5 tsps
salt
1.25 cup milk
1.25 cup
milk
0.25 cup creamy peanut butter
0.25 cup
creamy peanut butter
1  egg
1
egg

Equipment

muffin tray
muffin tray
toothpicks
toothpicks
oven
oven
oven
oven
bowl
bowl
muffin tray
muffin tray
toothpicks
toothpicks
oven
oven
oven
oven
bowl
bowl


Instructions

Read the detailed instructions on Pink When

Price Breakdown

Cost per Serving: $0.16
Ingredient
1.25 cups flour
¾ cups old fashioned oats
¾ cups light brown sugar
1.5 teaspoons baking powder
1.25 cups milk
¼ cups creamy peanut butter
1 egg
Price
$0.21
$0.24
$0.53
$0.05
$0.41
$0.23
$0.24
$1.91

Tips

Health Tips

  • Important note for those with gluten intolerance: oats are naturally gluten free, but cross contamination with wheat?in the factory or in the field?is a real possibility. To be on the safe side, look for oats and oat flours that say they are gluten free on the box!

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
171 Calories
4g Protein
4g Total Fat
29g Carbs
4% Health Score
Limit These
Calories
171
9%

Fat
4g
7%

  Saturated Fat
1g
8%

Carbohydrates
29g
10%

  Sugar
15g
17%

Cholesterol
16mg
5%

Sodium
142mg
6%

Get Enough Of These
Protein
4g
9%

Manganese
0.37mg
18%

Phosphorus
126mg
13%

Selenium
8µg
12%

Vitamin B1
0.14mg
10%

Folate
32µg
8%

Vitamin B2
0.14mg
8%

Vitamin B3
1mg
8%

Calcium
76mg
8%

Iron
1mg
6%

Magnesium
22mg
6%

Potassium
187mg
5%

Fiber
1g
5%

Copper
0.08mg
4%

Zinc
0.58mg
4%

Vitamin E
0.57mg
4%

Vitamin B5
0.34mg
3%

Vitamin B6
0.06mg
3%

Vitamin D
0.4µg
3%

Vitamin B12
0.15µg
2%

Vitamin A
60IU
1%

covered percent of daily need

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