peanut_butter_oatmeal_muffins
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| peanut_butter_oatmeal_muffins [2020/07/27 16:47] – created - external edit 127.0.0.1 | peanut_butter_oatmeal_muffins [2024/06/02 11:48] (current) – [Source] karin | ||
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| ===== Ingredients ===== | ===== Ingredients ===== | ||
| - | * 1 1/4 cups all-purpose flour | + | * 3/4 cups all-purpose |
| + | * 3/4 cups white whole wheat flour | ||
| * 3/4 cup oats | * 3/4 cup oats | ||
| * 3/4 cup packed brown sugar | * 3/4 cup packed brown sugar | ||
| Line 9: | Line 10: | ||
| * 1 T baking powder | * 1 T baking powder | ||
| * 1/2 teaspoon salt | * 1/2 teaspoon salt | ||
| - | * 1 egg | + | * 1 whole egg |
| + | * 1 egg yolk | ||
| * 1/2 cup peanut butter | * 1/2 cup peanut butter | ||
| - | * 1 1/4 cups milk | + | * 1 1/4 cups rice milk |
| Line 21: | Line 23: | ||
| * Pour into muffin tins lined with muffin papers and bake for 20-25 min. | * Pour into muffin tins lined with muffin papers and bake for 20-25 min. | ||
| + | ===== Notes ===== | ||
| + | |||
| + | * I added an extra egg yolk this year to use up egg yolks leftover from making the Italian Almond cookies (uses egg whites). The original recipe calls for just one whole egg; it's fine either way. | ||
| ===== Source ===== | ===== Source ===== | ||
| * [[http:// | * [[http:// | ||
| - | * Yield: | + | * Yield: |
| {{tag> | {{tag> | ||
peanut_butter_oatmeal_muffins.1595890057.txt.gz · Last modified: 2020/07/27 16:47 by 127.0.0.1