| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables, Grains |
|
Muffins, Quickbread, Breakfast |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Whole wheat flour |
| 3/4 |
c |
Regular flour |
| 1/4 |
c |
Sugar |
| 4 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
|
Egg |
| 1 |
c |
Skim milk |
| 1/4 |
c |
Vegetable oil |
| 1/4 |
c |
Creamy peanut butter |
| 1/4 |
c |
Favorite jelly, preserves, |
|
|
Etc |
INSTRUCTIONS
Preparation : Preheat oven to 400 degrees. Place paper liners in muffin
pan. In large bowl, mix flour, sugar, baking powder and salt.
In small bowl, beat egg, milk and oil until blended; stir into flour
mixture just until moistened (batter will be lumpy). Fill muffin pan cups
1/3 full of batter. Drop about 1 teaspoon each of peanut butter and jelly
in center of each; top with remaining batter. Bake 20 minutes or until
golden. Best served warm. Can freeze them individually and heat gently in
toaster oven.
From: _the White House Chef Cookbook_
Posted to MM-Recipes Digest V4 #038 by Suzy <suzy@gannett.infi.net> on Feb
5, 1997.
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