Sophie's Haven 17,464 Posted October 28, 2015 Report Share Posted October 28, 2015 PUPCAKES 3/4 CUP FLOUR (I USE GLUTEN FREE BAKING FLOUR BY BOB'S RED MILL) 1/3 CUP MILK 2 TABLESPOON RAW HONEY 1/4 CUP PEANUT BUTTER 2 TABLESPOON VEGGIE OIL 1/2 TEASPOON BAKING POWDER 1/2 TEASPOON BAKING SODA 1/2 TEASPOON VANILLA EXTRACT 1 EGG MIX ALL INGREDIENTS TOGETHER AND STIR FOR 2 MINUTES. LINE MUFFIN PAN WITH CUPCAKE LINERS AND EVENLY DISTRIBUTE BATTER. (BATTER IS THICK) THIS RECIPE WILL MAKE 6 STANDARD SIZE MUFFINS......OVEN AT 350 AND BAKE FOR 18-20 MINUTES. I DID MY PUPCAKES IN A MINATURE MUFFIN PAN.........MADE 24 AND TOOK 10 MINUTES TO BAKE. I FROSTED WITH CREAM CHEESE THAT I WHIPPED WITH A SMALL AMOUNT OF MILK. I STIRRED IN A SMALL AMOUNT OF PEAUNUT BUTTER WITH A FORK TO GIVE A SWIRL LOOK. As soon as the paws got a smell of the cream cheese I had a audience of onlookers hoping for a lick...........they will just have to wait until after dinner!!!! Plus Lexie had Pup Pumpkin Waffles for breakfast which they all loved. Recipe will come at a later time due to the fact that when I made the batch the ingredient amounts were listed wrong on the recipe so I had a bit of a mess. Will reconfigure and post later. 5 Quote Link to post Share on other sites
Amy0515 4,651 Posted October 28, 2015 Report Share Posted October 28, 2015 I just love this! I'm saving these recipes. Thank you! 2 Quote Link to post Share on other sites
missy dawn 22,220 Posted October 28, 2015 Report Share Posted October 28, 2015 ummm that looks good!! 3 Quote Link to post Share on other sites
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