Peanut Butter and Honey Muffins

A clip out recipe from Cooking Light Magazine. This is one recipe I've not tried but need to clean out my recipe clip-out drawer so I'm putting it here for safe keeping.

• Ready In: 28 mins
• Serves: 16
• Yields: 16 muffins

Ingredients

• 1 1⁄4 cups all-purpose flour
• 1  cup whole wheat flour
• 1  tablespoon baking powder
• 3⁄4 teaspoon salt
• 1⁄4 cup brown sugar, packed
• 2⁄3 cup honey
• 1⁄2 cup creamy peanut butter
• 1 1⁄2 cups low-fat milk
• 2  large  egg whites, lightly beaten
• 1  large egg, lightly beaten
• 2  tablespoons granulated sugar (for topping batter)

Directions

1. Preheat oven to 400°F Coat 16 muffin cups with cooking spray.
2. Combine flour, whole wheat flour, baking soda and salt in a mixing bowl; make a well in the center of the flour mixture.
3. Combine brown sugar, honey and peanut butter in a separate bowl, stirring well with a whisk.
4. Add milk, egg whites, and egg to honey mixture and stir well.
5. Add wet ingredients to the flour mixture and stir just until moistened and incorporated (do not over-mix or muffins will be dry and crumbly).
6. Spoon batter into muffin cups. Sprinkle the 2 tbls. of granulated sugar evenly over the tops of the muffins.
7. Bake for 18 minutes or until muffins spring back when touched in the center.
8. Remove muffins from the pans immediately and place on a wire rack to cool.