Recipe by Annacia
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.
Top Review by Neptune Cooks (and Bakes Too)
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!
- 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
Directions See How It's Made
- 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.