The first time around I subbed white sugar for brown sugar, used creamy pb, and omitted the chocolate chips, and baked 12 regular sized muffins. The recipe resulted in a nice, moist muffin that tasted somewhat like a nutter butter (at least according to my roommate). The second time around I increased pb to 1 cup and milk and flour by about a Tablespoon, and I ended up with cookie dough-like consistency, which I baked and ended up more like a peanut butter biscuit, which was kind of cool.
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The first time around I subbed white sugar for brown sugar, used creamy pb, and omitted the...