Prep 10 mins
Cook 20 mins
Very nice muffins with a high health factor. I haven't had these stick around long enough to worry about freezing any. For their portraits I dressed them up with walnut halves on top. Pretty much any firm fruit (raisins, cranberries, cherries, dried apricots, etc) or chopped nuts can be added as desired.
- 2 cups whole wheat flour
- 1⁄2 cup peanut butter
- 1⁄2 teaspoon salt
- 3 teaspoons baking powder
- 2 beaten eggs
- 1 cup milk
- 3 tablespoons brown sugar or 1 1⁄2 tablespoons Splenda brown sugar blend
- 2 tablespoons melted butter or 2 tablespoons margarine
- Pre-heat oven to 375 degrees F.
- Stir together the dry ingredients.
- In a separate bowl, stir together the liquid ingredients.
- Combine both sets of ingredients, mixing only until the dry ingredients are moist. Bake in greased or papered muffin tins for 20 minutes.
These came out great! I used Hodgson Mill 100% stone ground whole wheat flour, Eggland's Best large eggs, Lactaid fat free milk, Sugar in the Raw turbinado sugar (instead of brown sugar, as I didn't have any), Smart Balance Omega oil (instead of butter) and added 1 tsp. vanilla extract. Only had to bake for 15 minutes and made exactly a dozen in my 36 year old aluminum muffin pan sprayed with canola oil. Served wtih apricot All Fruit and I was a happy, healthy breakfast eater!
These are perfect breakfast muffins as they are not sweet and are perfect for a bit of jam!! I added some fresh blueberries in mine and they came out real tasty!! Used regular brown sugar and low-fat milk. Thanks Annacia! :)
Very light texture for being whole wheat (I used WW Pastry flour) and I can think of several add-ins that would go well with these (dried cherries or diced dried apricots, for starters). I topped mine with some sliced almonds before baking. If you are looking for a sticky, sweet muffin, this isn't it, but just the right amount of sweetness for me.