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Categories:
white flour whole wheat flour germ baking powder baking soda salt eggs brown sugar canola oil smooth peanut butter carrot sweet potato
Viewed: 49 - Published at: 4 years agoIngredients
- 13 cup white flour
- 13 cup whole wheat flour
- 13 cup wheat germ
- 2 teaspoons baking powder
- 12 teaspoon baking soda
- 12 teaspoon sea salt or 12 teaspoon kosher salt
- 2 large eggs
- 14 cup brown sugar
- 14 cup canola oil
- 34 cup smooth peanut butter
- 8 teaspoons jam
- pureed carrot, and
- sweet potato
Method
- Preheat oven to 350 and prep your muffin tins (spray or paper).
- In a large bowl, combine white flour, wheat flour, wheat germ, baking powder, baking soda and salt with a whisk.
- Set aside.
- In a second bowl, whisk together the eggs and sugar until well combined.
- Then whisk in the oil, orange puree, and peanut butter.
- Fold the dry ingredients into the wet ones.
- Don't over-mix or your muffins will be dense or tough.
- Scoop out about 2 tbsp of the batter into each large muffin tin (about half full).
- Then add a spoonful of jam into each cup.
- Then continue filling each cup with more batter.
- (Adjust for your size muffin tin).
- Bake for 25 to 30 minutes (large muffins), until the tops are golden brown.
