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Peanut Butter Muffins (Wagner)

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Submitted by flogranny

YIELD

12 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

2 473
1 5
TEASPOON ML BAKING POWDER
low sodium
1 5
TEASPOON ML SALT
2 3E+1
TABLESPOONS ML SAFFLOWER OIL
unrefined
¼ 59
CUP ML PEANUT BUTTER
crunchy or smooth
1 ½ 355
CUPS ML SOY MILK
4 6E+1
TABLESPOONS ML MOLASSES

Directions

Preheat the oven to 350℉ (180℃). Stir the flour, baking powder and salt together.

Mix the oil and peanut butter and cut into the flour with a fork or pastry blender until the mixture becomes grainy.

Mix the soymilk and molasses and add to the batter. Stir just enough to mix well. Do not beat.

Fill the lightly oiled muffin tins or muffin cups two-thirds full. Bake for 12 to 15 minutes.

Variation: For Peanut Butter Bran Muffins, substitute one cup of bran for one cup of flour.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 68g (2.4 oz)
Amount per Serving
Calories 164 31% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 236mg 10%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 4%
Sugars g
Protein 8g
Vitamin A 3% Vitamin C 0%
Calcium 7% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 
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