Whole Wheat Peanut Butter Muffins
18
Whole Wheat Peanut Butter Muffins recipe
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℃).
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?
