| 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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