Vegan Peanut Butter Muffins
Vegan Peanut Butter Muffins recipe
Yield
12 servingsPrep
10 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
low sodium |
|
| 1 | teaspoon |
salt
|
|
| 2 | tablespoons |
safflower oil
|
|
| ¼ | cup |
peanut butter
|
|
| 1 ½ | cups |
soy milk
|
|
| 4 | tablespoons |
molasses
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
low sodium |
|
| 5 | ml |
salt
|
|
| 3E+1 | ml |
safflower oil
|
|
| 59 | ml |
peanut butter
|
|
| 355 | ml |
soy milk
|
|
| 6E+1 | 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.
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.
