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.