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