Peanut Butter Muffins (Am)
Yield
12 muffinsPrep
10 minCook
15 minReady
25 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
whole-wheat flour
pastry flour |
|
| 1 | tablespoon |
baking powder
non alum |
|
| ½ | teaspoon |
sea salt
optional |
|
| ¼ | cup |
peanut butter
crunchy |
|
| ¼ | cup |
vegetable oil
unrefined |
|
| 1 ½ | cups |
milk
fresh milk or water, or milk substitute |
|
| 4 | tablespoons |
molasses
unsulphured molasses, or raw honey |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
whole-wheat flour
pastry flour |
|
| 15 | ml |
baking powder
non alum |
|
| 2.5 | ml |
sea salt
optional |
|
| 59 | ml |
peanut butter
crunchy |
|
| 59 | ml |
vegetable oil
unrefined |
|
| 355 | ml |
milk
fresh milk or water, or milk substitute |
|
| 6E+1 | ml |
molasses
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 ⅔ full.
Bake 12 to 15 minutes at 350℉ (180℃).
