Cinnamon Raisin Peanut Butter & Peach Bran Muffins

Submitted by Peanut Butter Boy

"Recipe is originally from my blog, http://www.peanutbutterboy.com , and its so good I thought I'd post here to share. I hope you enjoy it!"

 

• Ready In: 52mins
• Ingredients: 16
• Yields: 16 muffins
• Serves: 16

ingredients

• 473.18 ml wheat bran
• 236.59 ml oat bran
• 236.59 ml whole wheat flour
• 157.80 ml currants or 157.80 ml raisins
• 9.85 ml baking soda
• 4.92 ml baking powder
• 14.79 ml cinnamon
• 2.46 ml salt
• 3 ripe peaches (gives when pressed lightly, not spongy)
• 59.14 ml peach applesauce (or regular unsweetened)
• 4 egg whites or 118.29 ml egg substitute
• 157.80 ml skim milk
• 157.80 ml light peach yogurt (or vanilla)
• 88.74 ml creamy natural-style peanut butter
• 59.14 ml honey
• 59.14 ml molasses (all honey or all molasses works too)

directions

1. Heat oven to 375. Spray 2 standard size muffin pans or use paper liners (best choice). If you don't have two muffin pans, you'll have to make two batches or cut the recipe in half. Combine dry ingredients in a large bowl and mix well to coat the currants.
2. Cut peaches in half and remove pit. Place in a blender with the applesauce. Pulse until pureed. Combine peach puree and remaining wet ingredients into a medium-sized bowl and mix. Pour wet ingredients into dry ingredients and gently mix just until combined.
3. Spoon batter into muffin cups and mound as high as you can without spilling over the paper liner. Bake for 26-28 minutes or until a toothpick comes out clean (but moist). Makes 14-16 large muffins.