Shelley - Peanut Butter Oatmeal Muffins

[SRP]

1 1/2 c flour (I use half whole wheat, half white)
1 c rolled oats
up to 1/2 c sugar (1/3 cup works, don't know about less)
2 tsp baking powder
1/2 tsp salt
1/2 c peanut butter
1 egg
1/4 c oil (I think this may be omitted, since there's fat in the PB, but I haven't tried it)
1 c milk

Combine dry ingredients. Then add all the wet ingredients. Mix until just combined. Batter should be lumpy. Fill muffin tins 2/3 full. Bake at 400 for 20 min.

NOTE: the original recipe called for 2 c of flour. I took out half a cup to adjust for adding the oatmeal. I did not do this when I made these last weekend and ended up having a TON of batter. I think the adjustment should work fine, but you may have to play around a little with the amount of liquid you add. I had to add nearly a cup more with my first try. Fortunately, they turned out okay!

Let me know how they turn out. Good luck! :7

 

[Miss Lee]

Peanut Butter Oatmeal Muffins!!!? }( :9 Looks delicious!

Michele

 

[allwildgirl]

Thanks, Shannon! These look awesome

 

[lov2bfit]

Thanks Shannon! Do you think it would turn out if you replaced the sugar with Splenda?

Katie

 

[SRP]

Katie - I don't know. I've never used Splenda in anything - but the texture is similar to sugar, isn't it? It'd probably work. This recipe is very forgiving. I've tried all sorts of alterations with it, and they usually turn out edible.

 

[lorrayne]

It will work with Splenda. Just use half of the amount the recipe calls for the sugar. So, for this recipe, use 1/4 cup instead of a 1/2 cup.

This also applies to the Splenda brown sugar.

 

[lov2bfit]

Thanks, Lorrayne!

 

[lorrayne]

You're welcome. Be sure you use the Splenda for baking. I tried using a sugar substitute that claimed it was okay for baking. Well, I mixed this sugar substitute with pecans for a pie topping and ended up with pecan brittle (this doesn't happen with the Splenda for baking, though)!

Happy baking!
Lorrayne