Good and Good for You Peanut Butter Muffins
photo by senseicheryl
- Ready In:
- 21mins
- Ingredients:
- 13
- Serves:
-
12-24
ingredients
- 1⁄2 cup all-purpose white flour
- 1⁄2 cup whole wheat flour
- 1⁄4 cup graham cracker crumbs
- 1⁄4 cup wheat germ
- 1⁄2 cup oatmeal (not instant, but quick cooking is fine)
- 1 tablespoon baking powder (powder is fresh when you see air bubbles when added to some warm water)
- 1⁄4 cup sugar
- 1⁄2 teaspoon salt
- 1⁄2 cup reduced-fat creamy peanut butter (or plain is fine)
- 4 tablespoons butter, softened (or butter flavored Crisco)
- 1 cup 2% low-fat milk (or skim)
- 2 egg whites
- 1⁄4 cup honey
directions
- Preheat oven to 400 degrees.
- Mix your dry ingredients together. I like to use a whisk to stir dry ingredients quickly and evenly.
- Add peanut butter and butter (or fat substitute) and mix until it becomes coarse crumbs.
- In another bowl, beat 2 egg whites just until they are foamy then add your honey and milk. TIP: spray your measuring cup with non stick spray then measure your honey -- when you pour it out of the cup the non stick will cause it to slide out easier. Then, use the same cup for your milk.
- Add wet ingredients to dry and stir only until fully moistened. Do not overmix. Let batter stand for a few minutes to thicken.
- Meanwhile, spray a mini (24 holes) or regular (12 holes) muffin pan WELL with nonstick spray because these will stick if you don't (even if you are using non-stick metal).
- For a mini muffin pan, I use a 1/4 cup measuring cup and for large, 1/2 cup to scoop batter and pour into muffin cups. Just makes things easier and less messy.
- Cook approx 11 minutes for mini muffins and 15 minutes for large. They are done when a toothpick inserted into middle muffin does not show any crumbs, but is moist. Do not overbake.
- As with many baked muffins and breads, these can be frozen for up to a month. I always store them in a ziplock bag in the refrigerator so I don't know how they keep if left out.
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Reviews
-
I made these yesterday morning and brought them to work. Only had 3 left by the end of the day, they were that good! Of course, I ate them on the way home. LOL! Anyway, I made just a few changes to the recipe: 1) I didn't have any Wheat Germ in the morning so I added a little more oats, 2) I used Splenda instead of granulated sugar, 3) I used fat free milk (that's all I ever buy!), 4) I used my Pampered Chef Stoneware Muffin Pan and it was the perfect size and 5) My bake time was exactly 20 minutes. PERFECT! I also took a couple pictures (I hope you like them). Thanks for the yummy recipe that I KNOW I will use again! P. S. I have Wheat Germ now! :-)
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Tweaks
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I made these yesterday morning and brought them to work. Only had 3 left by the end of the day, they were that good! Of course, I ate them on the way home. LOL! Anyway, I made just a few changes to the recipe: 1) I didn't have any Wheat Germ in the morning so I added a little more oats, 2) I used Splenda instead of granulated sugar, 3) I used fat free milk (that's all I ever buy!), 4) I used my Pampered Chef Stoneware Muffin Pan and it was the perfect size and 5) My bake time was exactly 20 minutes. PERFECT! I also took a couple pictures (I hope you like them). Thanks for the yummy recipe that I KNOW I will use again! P. S. I have Wheat Germ now! :-)
RECIPE SUBMITTED BY
Caryn Dalton
United States
I've lived in several states, and they have all added a bit of "flavor" to my culinary preferences. I love comfort food and as I've aged, I seek ways to make old favorites more healthy. For me, healthy is defined by what we have learned about gut health over the years. I no longer cook the way I used to, but I still crave those old favorites. It's quite likely that something I posted here more than a decade ago is no longer made in my kitchen, or has been greatly altered to fit our new model. I appreciate it when people take the time to post great recipes because the internet is so much quicker and convenient to use than my stash of cookbooks, cherished as they are. I also appreciate reading reviews that people post, providing they are actually helpful. I just don't understand rudeness, competitiveness and the like and wish people didn't feel the need to inject negative attitudes into all the positive. I feel a site like this one can help many people and it's a great way to collaborate and share treasures in our kitchens. I'm glad to have access and to be a part of the community.