Peanut Butter And Honey Muffins Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1 1/4 cup: All-purpose flour,
1 cup: Whole wheat flour,
1 tbsp: Baking powder,
3/4 tsp: Salt,
1/4 cup: Packed brown sugar,
2/3 cup: Honey,
1/2 cup: Creamy peanut butter,
1 1/2 cup: Fat-free milk,
2 large: Egg whites, lightly beaten
1 large: Egg, lightly beaten
Cooking spray,
1 tbsp: Granulated sugar,
Directions:
1. Preheat oven to 400 degrees F.
2. Lightly spoon flours into dry measuring cups; level with a knife.
Combine flours, baking powder and salt in a bowl; make a well in center of
the mixture. Combine brown sugar, honey and peanut butter in a bowl; stir
well with a whisk. Add milk, egg whites and egg to honey mixture; stir
well. Add honey mixture to flour mixture; stir just until moist.
3. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle
granulated sugar evenly over tops. Bake at 400 degrees F for 18 minutes or
until muffins spring back when touched lightly in center. Remove muffins
from pans immediately; place on a wire rack.
Recipe by: Cooking Light Magazine October 1998 p. 174
Posted to JEWISH-FOOD digest by Linda Shapiro on Oct 11,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
2. Lightly spoon flours into dry measuring cups; level with a knife.
Combine flours, baking powder and salt in a bowl; make a well in center of
the mixture. Combine brown sugar, honey and peanut butter in a bowl; stir
well with a whisk. Add milk, egg whites and egg to honey mixture; stir
well. Add honey mixture to flour mixture; stir just until moist.
3. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle
granulated sugar evenly over tops. Bake at 400 degrees F for 18 minutes or
until muffins spring back when touched lightly in center. Remove muffins
from pans immediately; place on a wire rack.
Recipe by: Cooking Light Magazine October 1998 p. 174
Posted to JEWISH-FOOD digest by Linda Shapiro
1998, converted by MM_Buster v2.0l.
Source from luhu.jp