Today I decided to make Peanut Butter Oat Bran Muffins – a recipe I first came up with last June. As delicious as the initial result was, I thought that a few tweaks would make for an even tastier muffin.
Despite some slight discrepancies, I’d deem this mission accomplished.
peanut butter oat bran muffins.
(yields 6 jumbo or 12 regular-sized muffins)
- 2 cups oat bran
- 1/3 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup smooth peanut butter
- 1 cup milk (I used almond milk)
- 1 egg
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
directions: Preheat oven to 425 degrees and line muffin pan with baking cups*. In a large bowl, combine dry ingredients. Whisk together wet ingredients in a separate bowl. Add wet ingredients to the dry ingredients, which will make for an oatmeal-like batter. Pour batter into muffin pan, and bake for 15-20 minutes, or until a toothpick comes out dry (the jumbo-sized muffins require more time). Immediately transfer muffins to cooling rack.
*Unfortunately this morning’s batch came out slightly burnt on the outside. I’m pretty sure it’s because I didn’t use baking cups like I did last time. The good news, though, is that the inside of the muffins weren’t burnt at all. They were perfectly fluffy and peanut buttery! If you think a flour-less muffin sounds odd, just trust me on this one.
Other than the burn-factor, I definitely prefer the tweaked version of these muffins (which is basically that I increased the amount of peanut butter and used real sugar instead of a stevia blend).
So even though the last batch might have looked better….
…today’s version was definitely tastier. Promise
Are you a recipe tweaker/perfecter? Or do you (as I usually do) tend to give it just one shot and hope for the best?