Peanut Butter Muffins

Muffins are easy to make, and I never see anyone refuse to eat one when offered. Using a cake mix is another way to bake muffins. The filling used is very much up to each baker. I make most of my muffins with frozen fruit because it is ready to use and economical. A basic, wonderful muffin for breakfast is a peanut butter muffin. I use coconut milk instead of regular milk and tastes much better when used with peanut butter. I hope this muffin recipe will stay in your family’s collection of recipes.

Ingredients:

Dry ingredients:

2 cups muffin mix*

1/2 cup sugar

Wet ingredients:

2 large eggs

1/2 cup creamy peanut butter

1 cup coconut milk

1/2 cup vegetable oil

1 tsp vanilla extract

Frosting ingredients:

2 cups powdered sugar

1/3 cup peanut butter

1 tsp vanilla

1/4 cup coconut milk

Directions:

Line a muffin tin with muffin tin paper liners.

In a mixing bowl, whisk muffin mix with sugar.

In a Vitamix® blender, add all the wet ingredients and blend well (about 20 seconds).

Pour the wet mixture into the dry ingredients and use a spatula to combine (I only use the old tradition of 50 strokes).

Scoop the batter into the muffin tin paper liners (3/4 full).

Bake in a preheated oven set to 350° for 20 to 25 minutes.

Let muffins cool completely before frosting.

To make the frosting:

Combine all the frosting ingredients and beat well or to the consistency necessary to spread onto the muffins.

*If cake mix is not available, combine 2 cups of all-purpose flour with 1 tbs baking powder. If you use yogurt for the recipe, then add 1/2 tsp baking soda to the flour.