Peanut Butter & Honey Muffins
Source of Recipe
Cooking Light Magazine October 1998 p. 174
List of Ingredients
1 1/4 c All-purpose flour
1 c Whole wheat flour
1 tb Baking powder
3/4 ts Salt
1/4 c Packed brown sugar
2/3 c Honey
1/2 c Creamy peanut butter
1 1/2 c Fat-free milk
2 lg Egg whites lightly beaten
1 lg Egg lightly beaten
Cooking spray
1 tb Granulated sugar Recipe
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.
Makes 16
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