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.
cholesterol.
Calories from fat: 43%
Original recipe from Weight Watchers "Fast and Fabulous" Cookbook.
Conversion and additional analysis by Rick Weissgerber. [GEnie D.WEISSGERBE]