July 6, 2008

Peanut Butter Oat Muffins

Peanut Butter Oat Muffins

I love baking with oats: they add a chewy, moist texture to whatever they're added to. Like these muffins. Chewy, moist, dense, almost cake-like, with a wonderful sweet and peanutty flavor. I almost expected to get a burst of jam in the middle of these muffins, which would have been a nice combination. Some recipe notes: I omitted the chopped peanuts (out of laziness, really), the batter was strangely soupy, and the muffins took about double the recommended baking time. Also, the muffins unfortunately stuck to the paper wrapper, so I'd have to grease the actual tin next time (which I hate doing for cleanup purposes).

Make again? Maybe. The flavor was great, but I hate to think I'll be losing half of the batch to the paper liners.

UPDATE: A day later, the liners did not stick to the muffins at all. I guess I couldn't wait for them to cool completely before eating one, tee hee hee.

Peanut Butter Oat Muffins
Taste of Home "Muffins & Quick Breads," 2008

1 comment:

  1. So, I sampled this, from you, and when I first bit it I was like, OOOOh no. I'm not a big peanut butter fan as is but I love food and will try anything once. So, this morning, I took another bite and another, to my suprise it was better and better with each taste. I would have enjoyed a more moist type of feel and taste, I probably could have nuked it for 10 seconds, but it wasn't so bad.