Peanut butter toast cups are a game-changer! They are the perfect bite-sized breakfast or snack, combining the comforting flavors of peanut butter and toast in a fun, portable way. You’ll love how easy and customizable these are.
Key Ingredients & Substitutions:
- Bread: Use any soft white or whole wheat bread. Gluten-free bread works too!
- Peanut Butter: Creamy or crunchy, your choice. Almond butter or sunbutter can be used as alternatives for nut allergies.
- Eggs: Crucial for binding. Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) can be a vegan substitute.
- Milk: Dairy or non-dairy milk (almond, soy, oat) all work well.
- Sweetener: Maple syrup or honey. Granulated sugar can be used in a pinch.
Ingredients:
- 8 slices of bread
- 1/2 cup peanut butter
- 2 large eggs
- 1/4 cup milk
- 2 tablespoons maple syrup (or honey)
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt
- Optional toppings: chocolate chips, sliced banana, sprinkles, jelly
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 12 toast cups
- Calories per serving: Approximately 150-180 calories (without extra toppings)
- Tools Needed: Muffin tin, rolling pin, mixing bowl
Step-by-Step Instructions:
1. Prepare Your Muffin Tin and Bread
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin. Using a rolling pin, flatten each slice of bread, then use a round cookie cutter or a glass to cut out circles slightly larger than your muffin tin cups.
2. Press Bread into Muffin Cups
Gently press one bread circle into each cup of the prepared muffin tin, forming a little cup shape. Don’t worry if they don’t look perfect; they’ll hold their shape when baked.
3. Whisk Together the Filling
In a medium bowl, whisk together the eggs, milk, maple syrup, vanilla extract (if using), and a pinch of salt until well combined. This is your delicious custard base for the peanut butter toast cups.
4. Add Peanut Butter and Custard
Place about a teaspoon of peanut butter into the bottom of each bread cup. Then, carefully pour the egg mixture over the peanut butter, filling each cup about two-thirds full.
5. Bake Your Peanut Butter Toast Cups
Bake for 12-15 minutes, or until the bread edges are golden brown and the custard is set and lightly puffed. Let them cool in the muffin tin for a few minutes before transferring to a wire rack.
6. Add Toppings (Optional)
Once slightly cooled, you can add your favorite toppings! A drizzle of extra peanut butter, a sprinkle of chocolate chips, or a dollop of jelly makes these peanut butter toast cups even better.
Storage Instructions:
Store leftover peanut butter toast cups in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for 15-30 seconds or warm in a toaster oven until heated through. They’re also delicious cold!
Frequently Asked Questions (FAQ):
Q: Can I use different nut butters?
A: Absolutely! Almond butter, cashew butter, or even sunflower seed butter (for a nut-free option) work great.
Q: My bread isn’t holding its shape. What am I doing wrong?
A: Make sure you’re pressing the bread firmly into the muffin tin. Using slightly stale bread can also help it hold its shape better.
Q: Can I make these ahead of time?
A: Yes, you can prepare and bake them, then store them in the fridge. They’re quick to reheat!
Q: What if I don’t have a rolling pin?
A: You can use a sturdy glass or even the palm of your hand to flatten the bread slices.
Q: Can I add fruit to the cups before baking?
A: Yes, small berries like blueberries or finely diced apples can be added before baking for extra flavor.
Q: Are these peanut butter toast cups good for meal prep?
A: Definitely! They are perfect for grab-and-go breakfasts or snacks throughout the week.