I really think that I’m still full from an amazing Mother’s Day brunch two days ago. Does anyone else feel the same way? I literally think I had a carb overload. So moving on from that I thought I would be so kind and bring you some tasty carbs today!
I’m really obsessed with peanut butter. I mean REALLY. I keep a jar in my cabinet at work for when I’m having a craving and I just take a spoonful out of the jar and eat it. I feel as though some of you may have lost as respect for me after saying that. I don’t even care.
Peanut butter is such a versatile staple in your pantry. It’s perfect for sandwiches, toast, smoothies, sauces, the list goes on and on. I’m sure you can imagine my delight at the discovery on Peanut Butter and Co. straight out of New York. (My two favorite things: peanut butter and NYC.) This company puts out 10 different flavors of peanut butter including White Chocolate Wonderful and Cinnamon Raisin Swirl. But today I introduce you to The Bee’s Knees. Not only is this a fun thing to say, it is also a delicious peanut butter packed with honey. Yum!
What a better way to use this peanut butter than in some tasty breakfast muffins. I combined The Bee’s Knees and oats for a filling muffin that’s perfect to pack in your bag on the way to work in the morning or great for kid’s lunches. And lucky for you, I’m giving away 2 jars of The Bee’s Knees to one lucky readers!
- 1-1/4 cups all-purpose flour
- ¾ cup quick-cooking oats
- ¾ cup packed brown sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- Dash ground cinnamon
- 1 egg
- ¼ cup peanut butter
- 1-1/4 cups milk
- ½ cup chopped peanuts
- In a bowl, combine the flour, oats, brown sugar, baking powder, salt and cinnamon.
- In a separate bowl, beat the egg, peanut butter and milk until smooth. Stir into dry ingredients just until moistened. Fold in peanuts
- Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 15-18 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pan to a wire rack.