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Peanut Butter Breakfast Muffins Recipe
|Wheat rye flax breakfast cereal||2 Cup (32 tbs)|
|Graham cracker crumbs||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Cream style peanut butter||1⁄2 Cup (8 tbs)|
|Unflavored yogurt||1⁄2 Cup (8 tbs)|
|Maple/Maple flavor syrup||1⁄4 Cup (4 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Buttermilk||2 Cup (32 tbs)|
|Raisins||1 Cup (16 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
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 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.