Peanut butter and honey muffins

16 Servings

Ingredients

Quantity Ingredient
1¼ cup All-purpose flour
1 cup Whole wheat flour
1 tablespoon Baking powder
¾ teaspoon Salt
¼ cup Packed brown sugar
⅔ cup Honey
½ cup Creamy peanut butter
1½ cup Fat-free milk
2 larges Egg whites; lightly beaten
1 large Egg; lightly beaten
Cooking spray
1 tablespoon Granulated sugar

Directions

1. Preheat oven to 400 degrees F.

2. Lightly spoon flours into dry measuring cups; level with a knife.

Combine flours, baking powder and salt in a bowl; make a well in center of the mixture. Combine brown sugar, honey and peanut butter in a bowl; stir well with a whisk. Add milk, egg whites and egg to honey mixture; stir well. Add honey mixture to flour mixture; stir just until moist.

3. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle granulated sugar evenly over tops. Bake at 400 degrees F for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

Recipe by: Cooking Light Magazine October 1998 p. 174 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Oct 11, 1998, converted by MM_Buster v2.0l.

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