{"id":386,"date":"2024-10-29T09:00:14","date_gmt":"2024-10-29T13:00:14","guid":{"rendered":"https:\/\/site.extension.uga.edu\/peanutallergyprevention\/?p=386"},"modified":"2024-10-29T15:48:22","modified_gmt":"2024-10-29T19:48:22","slug":"eggy-peanut-butter-muffins","status":"publish","type":"post","link":"https:\/\/site.extension.uga.edu\/peanutallergyprevention\/2024\/10\/eggy-peanut-butter-muffins\/","title":{"rendered":"Eggy Peanut Butter Muffins"},"content":{"rendered":"\n
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Eggy Peanut Butter Muffin PDF Recipe Card<\/a><\/div>\n<\/div>\n\n\n
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\n\t\t\t\t\t\"Eggy\n\t\t\t\t\t
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Eggy peanut butter muffins<\/h2><\/div>
<\/span>Servings<\/span>

8<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

15<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

35<\/p>kcal<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    1\/4 cup powdered peanut butter<\/span><\/p><\/li>

  • <\/span>

    1\/4 cup whole wheat flour<\/span><\/p><\/li>

  • <\/span>

    1\/4 teaspoon baking powder<\/span><\/p><\/li>

  • <\/span>

    1\/8 teaspoon baking soda<\/span><\/p><\/li>

  • <\/span>

    Pinch of cinnamon<\/span><\/p><\/li>

  • <\/span>

    1 egg plus 1 egg white<\/span><\/p><\/li>

  • <\/span>

    1\/4 cup well mashed\/ pureed sweet potato or pumpkin puree<\/span><\/p><\/li>

  • <\/span>

    1 tablespoon maple syrup<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Preheat the oven to 350 degrees.<\/li>
    • Spray mini-muffin pan with pan spray.<\/li>
    • Mix the dry ingredients, powdered peanut butter through cinnamon, in a medium bowl.<\/li>
    • In a small bowl, mix the wet ingredients, egg, egg white, puree, and maple syrup if using.<\/li>
    • Add the wet ingredients to the dry ingredients and mix just until no more flour is visible.<\/li>
    • Divide between 8 mini-muffin wells.<\/li>
    • Bake for 12-15 minutes or until a toothpick inserted into the middle of a muffin comes out clean.<\/li><\/ul><\/div>
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      Notes<\/h3>\n\t\t\t\t\t
      • NUTRITION FACTS
        35 Calories
        Total Fat: 0.5g
        Carbohydrates: 5g
        Protein: 3g
        Sodium: 55mg
        Cholesterol: 25mg<\/li>
      • This recipe has a combination of ingredients. It should be introduced AFTER your baby has shown they can tolerate eggs, wheat, and peanut products as single foods<\/li>
      • Store these in the refrigerator for up to 3 days<\/li><\/ul>\n\t\t\t\t<\/div>