Peanut Butter Breakfast Muffins Recipe


MethodMain Ingredient


 Wheat rye flax breakfast cereal2 Cup (32 tbs)
 Graham cracker crumbs1 Cup (16 tbs)
 Baking powder1 Teaspoon
 Firmly packed brown sugar1⁄4 Cup (4 tbs)
 Eggs2 Large
 Cream style peanut butter1⁄2 Cup (8 tbs)
 Unflavored yogurt1⁄2 Cup (8 tbs)
 Maple/Maple flavor syrup1⁄4 Cup (4 tbs)
 Butter/Margarine2 Tablespoon, melted
 Buttermilk2 Cup (32 tbs)
 Raisins1 Cup (16 tbs)
 Chopped walnuts1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4963 Calories from Fat 1768

% Daily Value*

Total Fat 207 g317.8%

Saturated Fat 39.6 g198.2%

Trans Fat 0 g

Cholesterol 502.2 mg

Sodium 1367.2 mg57%

Total Carbohydrates 687 g228.9%

Dietary Fiber 74.7 g298.9%

Sugars 227.7 g

Protein 151 g302.4%

Vitamin A 27% Vitamin C 7.8%

Calcium 90.9% Iron 150.9%

*Based on a 2000 Calorie diet


In a large bowl, stir together breakfast cereal, graham cracker crumbs, baking powder, baking soda, and brown sugar.
In another bowl, with a whisk or a rotary beater, beat eggs and peanut butter until smoothly mixed.
Mix in yogurt, maple syrup, butter, and buttermilk.
Add egg-peanut butter mixture to dry ingredients and stir just until well moistened.
Stir in raisins and nuts.
Spoon batter into greased 2 1/2-inch muffin cups, filling each about 3/4 full.
Bake in a 375° oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
Lift from muffin cups and serve warm.