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Peanut Butter Muffins

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Peanut Butter Muffins
Gluten-Free Baking and More, Febuary 2006.
Name: Peanut Butter Muffins
Description: If you love peanut butter, this recipe is for you! Inspired by peanut butter on toast, these muffins are not too sweet. I think they are perfect for a quick breakfast. Of course, a thin layer of jam makes for a fun twist on the classic PB & J.
Ingredients: Dry Ingredients

1 1/4 cups white rice flour

1/4 cup cornstarch

1/4 cup sweet rice flour

1 Tablespoon baking powder

1 teaspoon salt

1/2 teaspoon xanthan gum

Wet Ingredients

1/2 cup creamy peanut butter

1/2 cup granulated sugar

2 large eggs

1 cup milk
  1. Preheat oven to 350ºF. Line 12 muffin cups with paper cupcake liners or spray with a non-stick baking spray.

  2. In a medium mixing bowl, whisk together dry ingredients. Set aside.

  3. In a large mixing bowl, cream together peanut butter and sugar until light, about 30 seconds. (Use medium-high speed on a handheld mixer, medium with a stand mixer.)

  4. Reduce mixer speed to medium and add eggs, one at a time. Blend well between each addition, about 15 seconds.

  5. Add half of the whisked dry ingredients. Blend for 30 seconds. (Use medium speed on a handheld mixer; medium-low on a stand mixer.)

  6. Add 1/2 of the milk and blend until combined, about 30 seconds.

  7. Add remaining dry ingredients and milk. Blend for 1 minute. (Use high speed on a handheld mixer; medium-high on a stand mixer.)

  8. Fill prepared muffins pans about 2/3 full.

  9. Bake for about 15 to 20 minutes or until a cake tester/toothpick inserted into the center of a muffin comes out clean.

  10. Remove pan from oven and place on a wire rack. Allow muffins to sit in the pan for about 5 minutes. After 5 minutes, remove muffins from the pan and place on the wire rack to cool completely.

    Makes 12 muffins
Created By: Elizabeth Barbone

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