Peanut butter muffins ww

Yield: 4 servings

Measure Ingredient
6 tablespoons Flour, self-rising
1 tablespoon Sugar, superfine
¼ cup Milk, skim
1 \N Eggs lightly beaten
2 tablespoons Peanut butter, chunky room temperature
1 teaspoon Margarine melted

Preheat oven to 400F. Sift together flour and sugar; add remaining ingredients, stir until combined. Do not beat or overmix. Spray 4 muffins cups with cooking spray; fill 3/3 full with batter. Fill remaining cups ½ full of water. Bake till golden brown - about 20 minutes. Remove muffins to wire rack, cool. Serve cooled or freeze until ready to use.

Weight Watcher Exchanges: 1 Protein, ½ Bread, 1 Fat, 20 Optional Calories.

Nutritional Analysis per serving: 160 calories, 7 g.

protein, 8 g. fat, 15 g. carbohydrate, 110 mg. sodium, 69 mg.


Calories from fat: 43%

Original recipe from Weight Watchers "Fast and Fabulous" Cookbook.

Conversion and additional analysis by Rick Weissgerber. [GEnie D.WEISSGERBE]

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