Peanut Butter Muffins (am) Recipe
Yield: 12 MuffinsRecipe by luhu.jp
Ingredients:
2 cup: AM Whole Wheat Pastry Flour,
1 tbsp: Non-alum baking powder,
1/2 tsp: Sea salt, optional
1/4 cup: AM Crunchy Peanut Butter,
1/4 cup: AM Unrefined Vegetable Oil,
1 1/2 cup: Fresh milk or water OR- milk substitute,
4 tbsp: Unsulphured molasses OR- raw honey,
Directions:
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 2/3 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
Source from luhu.jp
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 2/3 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
Source from luhu.jp