Differences

This shows you the differences between two versions of the page.

--- peanut_butter_oatmeal_muffins [2024/06/02 10:35] – [Ingredients] karin
+++ peanut_butter_oatmeal_muffins [2026/05/26 08:47] (current) – karin
@@ Line 3: / Line 3: @@
 ===== Ingredients =====
-  * 1 1/4 cups all-purpose flour
+  * 3/4 cups all-purpose flour
+  * 3/4 cups white whole wheat flour
   * 3/4 cup oats
   * 3/4 cup packed brown sugar
-  * 3/4 cup peanut butter chips
+  * 3/4 cup [[https://shop.hersheys.com/our-brands/reeses/034000001446.html|peanut butter chips]]
   * 1 T baking powder
   * 1/2 teaspoon salt
-  * 1 whole egg
+  * 1 egg
-  * 1 egg yolk
   * 1/2 cup peanut butter
-  * 1 1/4 cups milk
+  * 1 1/4 cups oat milk
@@ Line 18: / Line 18: @@
   * Preheat the oven to 375º F.
-  * Combine dry ingredients (flour, oats, brown sugar, peanut butter chips, baking powder, salt) in a large bowl.
+  * Combine dry ingredients (white flour, white whole wheat flour, oats, brown sugar, peanut butter chips, baking powder, salt) in a large bowl.
-  * In a Quisinart, blend together the wet ingredients (egg,  milk, peanut butter). Pour into the dry ingredients and stir just until combined.
+  * In a Quisinart, blend together the wet ingredients (egg,  oat milk, peanut butter). Pour into the dry ingredients and stir just until combined.
   * Pour into muffin tins lined with muffin papers and bake for 20-25 min.
@@ Line 25: / Line 25: @@
   * [[http://www.tasteofhome.com/recipes/peanut-butter-oat-muffins|Taste of Home: Peanut Butter Oat Muffins]]
-  * Yield: 15 muffins (6 WW points per muffin)
+  * Yield: 16 muffins
+  * Last updated: 5/26/26
 {{tag>type:muffins ingredient:peanut_butter ingredient:oats}}