Weight Watcher Peanut Butter Muffins
Weight Watcher Peanut Butter Muffins recipe
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
self-rising flour
self-rising |
|
| 1 | tablespoon |
sugar, superfine
|
|
| ¼ | cup |
milk, skim
|
|
| 1 | each |
eggs
lightly beaten |
|
| 2 | tablespoons |
peanut butter
chunky, room temperature |
|
| 1 | teaspoon |
margarine
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
self-rising flour
self-rising |
|
| 15 | ml |
sugar, superfine
|
|
| 59 | ml |
milk, skim
|
|
| 1 | each |
eggs
lightly beaten |
|
| 3E+1 | ml |
peanut butter
chunky, room temperature |
|
| 5 | ml |
margarine
melted |
|
Directions
Preheat oven to 400℉ (200℃).
Sift together flour and sugar; add remaining ingredients, stir until combined.
Do not beat or overmix.
Spray 4 muffins cups with cooking spray; fill 3/3 full with batter.
Fill remaining cups ½ full of water.
Bake until golden brown - about 20 minutes.
Remove muffins to wire rack, cool.
Serve cooled or freeze until ready to use.
