Peanut butter muffins (am)

Yield: 12 Muffins

Measure Ingredient
2 cups AM Whole Wheat Pastry Flour
1 tablespoon Non-alum baking powder
½ teaspoon Sea salt (optional)
¼ cup AM Crunchy Peanut Butter
¼ cup AM Unrefined Vegetable Oil
1½ cup Fresh milk or water OR- milk substitute
4 tablespoons Unsulphured molasses OR- raw honey

Stir flour, baking powder, and salt together. Cut in peanut butter and oil with fork or pastry blender until the mixture is like small grains. Add the milk and molasses; stir just until well mixed, but do not beat. Fill oiled muffin tins or muffin cups ⅔ full. Bake 12 to 15 minutes at 350 F.

Source: Arrowhead Mills "Whole Grain Muffins" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

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