November 10, 2019
Perfect Refried Beans
November 10, 2019
Vegetarian Black Bean Tostadas
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Lemon Garlic Shrimp Skewers
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Blueberry Banana Breakfast Bread
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Sweet Potato Pancakes
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Blueberry Buttermilk Scones
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Perfect Roast Chicken
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Patatas Bravas
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Spaghetti with Shrimp & Vegetables
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Swedish Pancakes
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Kung Pao Chicken
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Peanut Butter Muffins
We love these Peanut Butter Muffins as a quick grab and go breakfast, brunch and mid-afternoon pick-me-up snacks too!
Ingredients
2 cups unbleached all purpose flour
1/2 cup packed light brown sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/3 cup crunchy or smooth natural peanut butter
1 cup whole milk
1 egg, beaten
1/4 cup melted, unsalted butter
1 tsp pure vanilla extract
3/4 cup peanut butter chips
Directions
Preheat oven to 350° F with the rack in the middle. Combine the flour, sugar, baking powder, salt and cinnamon in a large mixing bowl.
Add the peanut butter to the flour mixture, blending it in with a fork until you have a coarse, crumbly texture. Stir in the milk, egg, butter and vanilla. Fold in the peanut butter chips.
Coat a nonstick muffin pan with cooking spray. Fill each muffin cup about 3/4 full with batter.
Bake for 15 to 20 minutes or until the muffins are light golden brown. Cool on a wire rack.
