Peanut Butter Muffins (Wagner)
Description
This International bread features Flour, pastry, whole wheat, Baking powder, low sodium. It delivers smooth, comforting richness. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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smooth 1 1/2 c Soymilk 4 tb Molasses 1.
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Preheat the oven to 350 degrees.
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Stir the flour, baking powder and salt together.
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Mix the oil and peanut butter and
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cut into the flour with a fork or pastry blender until the mixture becomes grainy.
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Mix the soymilk and molasses and add to the batter.
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Stir just enough to mix well.
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Do not beat.
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Fill the lightly oiled muffin tins or muffin cups two-thirds full.
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Bake for 12 to 15 minutes.
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Variation: For Peanut Butter Bran Muffins, substitute one cup of bran for one cup of flour.
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High Road to Health by Lindsay Wagner and Ariane Spade MM by DEEANNE
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 592.0kcal
- % Daily Value *
- Total Fat 16.2g25%
- Saturated Fat 2.9g15%
- Cholesterol 0.0mg0%
- Sodium 5112.4mg214%
- Total Carbohydrate 94.5g32%
- Dietary Fiber 4.1g17%
- Sugars 1.7g
- Protein 15.8g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, blending, bread, butter, crunchy, flour, international, low, muffins, oil, pastry, peanut, peanuts, powder, safflower, salt, sodium, title, unrefined, vegetarian
