Recipe: Tasty Egg muffin peanut butter cookies and brown chana sprout salad

Egg muffin peanut butter cookies and brown chana sprout salad. Cream butter, peanut butter, and sugars together in a bowl; beat in eggs. Very good cookies with just a little tweaking. Mix the shortening, peanut butter, white sugar, brown sugar and buttermilk until smooth and fully They taste peanut buttery, but light and unusually for eggless cookies there is no baking soda I was craving hot fresh peanut butter cookies but not having any eggs in the house meant I was about.

See more ideas about Peanut butter cookies, Recipes, Food. Restaurant style Paneer Butter Masala without any onions,garlic or heavy cream! It's a perfect dish for vegans as well, just substitute the paneer with tofu and the milk/cream with water. You can cook Egg muffin peanut butter cookies and brown chana sprout salad using 20 ingredients and 3 steps. Here is how you cook that.

Ingredients of Egg muffin peanut butter cookies and brown chana sprout salad

1. It's of For egg muffin.
2. Prepare 1 of egg.
3. It's 1 teaspoon of capsicum chopped.
4. You need 1 teaspoon of carrot grated.
5. It's 1 teaspoon of onion chopped.
6. It's 1 of green chilli.
7. It's to taste of Salt and pepper.
8. You need 1 teaspoon of mayonnaise.
9. You need of For salad.
10. Prepare 3 tablespoons of sprouts.
11. Prepare 1/2 cup of chopped onions.
12. You need 3 tablespoons of capsicum.
13. You need 3 tablespoons of carrot grated.
14. You need 3 tablespoons of chopped cucumber.
15. Prepare of For peanut butter cookies.
16. Prepare 1/2 cup of peanut butter.
17. It's 1/4 cup of honey.
18. Prepare 1/4 cup of ghee.
19. Prepare 1 cup of wheat flour.
20. Prepare 3 tablespoons of brown chana.

Here's what you need: peanut butter, sugar, egg. Scoop out a spoonful of dough and roll it into a ball. Place the cookie balls onto a nonstick baking sheet. For extra decoration and to make them cook more evenly, flatten the cookie balls by pressing a fork down on top of them, then press it down again.

Egg muffin peanut butter cookies and brown chana sprout salad step by step

1. For egg muffin: Mix all the veggies with salt pepper and mayonnaise first then beat an egg with salt and pepper and keep. Now grease a silicon mould and pour half beaten egg in one mould and the other half in the other mould. Now spoon in the veggies mixture and bake for 15 mins in preheated oven at 180 degrees..
2. For salad : Pressure cook the sprouts and chanathen add salt to it and boil it for five mins with very little water. Now add chopped capsicum onions carrot and cucumber and salt and mix well. Lastly add lime juice and mix well, serve after 15 mins the lime juice will marinate all the ingredients and taste good..
3. For peanut butter first melt the peanut and honey for 15 seconds I a microwave safe bowl then add in the wheat flour and mix well. Now slowly incorporate the ghee into it and make a soft dough.Make balls and flatten it then with a fork make cross mark.Now preheat the oven for 10 mins on 180 degrees and bake the cookies for 15 to 20 mins. Once done let it cool then serve soft cookies are ready..

This post is sponsored by Pampered Chef, whose baking products I have used and loved for years. Tender peanut butter cookies, made from scratch in a recipe that comes together quickly, are the base that sets the standard. Once they're out of the oven, Hershey's® Kisses® are immediately pressed into the warm cookies so that the dough cradles the candy and holds it in place. These peanut butter and honey muffins are easy to make and so delicious for breakfast or a snack. Now please go make peanut butter and honey muffins and cover them with melted butter.