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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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. Ingredients:
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:
1. Pre-heat oven to 375 degrees F.
2. Stir together the dry ingredients.
3. In a separate bowl, stir together the liquid ingredients.
4. Combine both sets of ingredients, mixing only until the dry ingredients are moist. Bake in greased or papered muffin tins for 20 minutes.
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