We are joining Rosy today for Nature Friday~~
The Peonies are in full bloom!
Love ya lots♥
Duke
Friday, June 12, 2026
Nature Friday
Wednesday, June 10, 2026
Tuesday, June 9, 2026
Tasty Tuesday
Mom saw a Peanut Butter Muffin recipe on FB that sounded good to her so she decided to make it~
- 1 3/4 cups all-purpose flour, spooned and leveled
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1 cup whole milk
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 1/3 cup vegetable oil
- 2 large eggs, room temperature
- 1 Tbsp. pure vanilla extract
- Whisk together the flour, baking powder, baking soda and salt in a large mixing bowl.1 3/4 cups all-purpose flour, spooned and leveled , 1 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1 tsp. kosher salt
- In another bowl, whisk together the milk, peanut butter, sugars, vegetable oil, eggs, and vanilla.1 cup whole milk, 1/2 cup creamy peanut butter, 1/2 cup granulated sugar, 1/2 cup dark brown sugar, packed, 1/3 cup vegetable oil, 2 large eggs, room temperature, 1 Tbsp. pure vanilla extract
- Pour the wet ingredients into the dry, and fold just until no more flour pockets remain.
Preheat the oven to 425°F.- Using a 2 Tbsp. cookie scoop, scoop the batter into prepared muffin tins, filling about ¾ of the way full.
- Bake at 425°F for 5 minutes, then reduce the oven temperature down to 350°F and bake for another 11-13 minutes or until a toothpick inserted in the center comes out clean. Try not to open the oven door multiple times to check.
- Allow to cool in the muffin pan for 10 minutes then remove to a cooling rack. Serve warm and enjoy!
- Mom baked her muffins for 30 minutes as we have large muffin pans.
- I thought the peanut butter muffins were delicious but mom said that she didn't think they were as flavorful as they could have been. Oh well.............
- Happy Tuesday!
- Love ya lots♥
- Duke
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