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Whole Wheat Peanut Butter Muffins

 
18

Whole Wheat Peanut Butter Muffins recipe

Yield

12

servings

Prep

5

min

Cook

15

min

Ready

20

min

Low Cholesterol, Trans-fat Free
 

Ingredients

2 cups whole-wheat 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, or water, or milk substitute
4 tablespoons molasses
unsulphured, 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℃).

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 56738% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 416mg 17%
Total Carbohydrate 26g 26%
Dietary Fiber 2g 9%
Sugars g
Protein 25g
Vitamin A 3% Vitamin C 0%
Calcium 23% Iron 36%
* based on a 2,000 calorie diet How is this calculated?

 

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