South Beach Diet P1 Peanut Butter Muffins Recipes

SOUTH BEACH DIET P1 PEANUT BUTTER MUFFINS

Steps:

• Preheat oven to 350°F.
• Melt peanut butter in microwave for 1 minute or until smooth.
• Mix all ingredients together.
• Pour into mini muffin cups (24 cup tray), and bake 15 minutes.

SOUTH BEACH DIET P1 PEANUT BUTTER MUFFINS

Steps:

• Directions
• 1 Preheat oven to 350°F.
• 2 Melt peanut butter in microwave for 1 minute or until smooth.
• 3 Mix all ingredients together.
• 4 Pour into mini muffin cups (24 cup tray), and bake 15 minutes.

SOUTH BEACH PHASE 1 - CHOCOLATE PEANUT BUTTER MUFFINS

Steps:

• Preheat oven to 350*. Line a cup cake pan with paper cups. Microwave the peanut butter for 45 seconds to melt. Add everything to a medium sized bowl and mix well. 1 packet of artificial sweetener = 1 gram. Spoon into 9 cup cake cups and bake for 15 minutes.

PEANUT BUTTER MUFFINS

Steps:

• Place rack in center of oven and preheat to 400 degrees F.
• Lightly spray the 12 indentations of a standard muffin tin with nonstick spray, or line each indentation with a paper muffin cup; set aside.
• Whisk the flour, graham cracker crumbs, baking powder, and salt, if using, in a medium bowl; set aside as well.
• Beat the peanut butter, sugar, and butter together in a large bowl with an electric mixer at medium speed until smooth, about 1 minute.
• Beat in the egg, then the egg white, and finally the vanilla until smooth.
• Scrape down the sides of the bowl with a rubber spatula and beat in the milk until creamy and light, about 1 minute.
• Remove the beaters and stir in the prepared flour mixture with a wooden spoon or a rubber spatula, just until moistened. The batter may still be grainy but no white pockets of flour should be visible.
• Fill the muffin-tin indentations three-quarters full. Reserve any leftover batter for a second baking.
• Bake until golden and a toothpick inserted into one of the muffins comes out dry, about 20 minutes.
• Cool the muffins in the tin on a wire rack for 5 minutes, then pop the muffins out of the tin and cool completely on the rack.
• They can be stored in an airtight container for up to 3 days. Or place them in a zip-closed plastic bag and freeze for up to 4 months.

PEANUT BUTTER MUFFINS

Steps:

• Prepare 12 muffin cups with nonstick cooking spray.
• In a large mixing bowl, using an electric mixer, beat the peanut butter and brown sugar together until blended.
• Beat in the eggs, one at a time; beat well after each addition.
• Beat in the vanilla extract.
• In another large mixing bowl, add the flour, baking soda, and salt; stir to combine.
• Add the dry ingredients alternately with the buttermilk into the peanut butter mixture, beginning and ending with the dry ingredients; stir just until blended after each addition (do not over mix).
• Pour the batter evenly into the muffin cups.
• Sprinkle each muffin with 1 heaping teaspoon of chopped peanuts.
• Bake at 400 degrees for 20-22 minutes or until a pick comes out clean.
• Cool on a wire rack before removing from the pan.

SOUTH BEACH MUFFIN

Steps:

• Spray a microwave safe ramekin or bowl with cooking spray (or use a muffin liner).
• Mix the egg and splenda until well combined (I use a fork), add the yogurt and blend well.
• Mix in the ground flaxseed, cinnamon and baking powder until well combined.
• Pour in ramekin and microwave on high for 1 minute 30 seconds (note the ramekin should be no more than half full since these do rise a lot, if it is too small they will overflow).
• These taste best served hot.