| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
Jewish |
All, About, Breads-, Muffins |
16 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
All-purpose flour |
| 1 |
c |
Whole wheat flour |
| 1 |
tb |
Baking powder |
| 3/4 |
ts |
Salt |
| 1/4 |
c |
Packed brown sugar |
| 2/3 |
c |
Honey |
| 1/2 |
c |
Creamy peanut butter |
| 1 1/2 |
c |
Fat-free milk |
| 2 |
lg |
Egg whites; lightly beaten |
| 1 |
lg |
Egg; lightly beaten |
|
|
Cooking spray |
| 1 |
tb |
Granulated sugar |
INSTRUCTIONS
1. Preheat oven to 400 degrees F.
2. Lightly spoon flours into dry measuring cups; level with a knife.
Combine flours, baking powder and salt in a bowl; make a well in center of
the mixture. Combine brown sugar, honey and peanut butter in a bowl; stir
well with a whisk. Add milk, egg whites and egg to honey mixture; stir
well. Add honey mixture to flour mixture; stir just until moist.
3. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle
granulated sugar evenly over tops. Bake at 400 degrees F for 18 minutes or
until muffins spring back when touched lightly in center. Remove muffins
from pans immediately; place on a wire rack.
Recipe by: Cooking Light Magazine October 1998 p. 174
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Oct 11,
1998, converted by MM_Buster v2.0l.
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