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