Whole Wheat Peanut Butter Muffins
Whole Wheat Peanut Butter Muffins recipe
Yield
12 servingsPrep
5 minCook
15 minReady
20 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
whole-wheat 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, or water, or milk substitute |
|
| 6E+1 | ml |
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℃).
