Low Fat Peanut Butter Muffins


I’ve never been in to trying “fad diets,” but if I were – The Peanut Butter Diet would be the first one that I would go for! I adore peanut butter. In fact, I think that if someone were to ask me the one food that I couldn’t live without, my answer would not be some “gourmet indulgence” — it would be peanut butter. So, needless to say, this muffin holds a very special place in my heart. I like to spread a little jam on them when they are still warm out of the oven.Mmmmm….. but I must warn you – you may want to freeze these muffins as soon as they are cool because they are ADDICTIVE, and it is all too easy to reach for a second helping!!

3/4 cup whole wheat pastry flour

1/4 cup all purpose flour

1 cup oats or farina (cream of wheat)

1 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup skim milk

1/3 cup honey

3 tablespoons applesauce

1/3 cup peanut butter (creamy or crunchy style)

1 egg lightly beaten

1/4 cup mini chocolate chips (optional)

Preheat the oven to 400 degrees and spray a 6-cup jumbo (or 12 cup standard) muffin tin with nonstick spray.

Combine the flours, oats (or farina), baking powder, and salt in a large bowl and stir well to mix. In a separate bowl, combine the milk, honey, applesauce, peanut butter, and egg. Make a well in the center of the dry ingredients and add the wet ingredients to the well; stir just until moistened. If using chocolate chips, fold them into the batter.

Spoon the batter evenly between the muffin cups and bake for 20 to 25 minutes (or until a toothpick inserted in the center of a muffin comes out clean)

Makes 6 jumbo (or 12 standard) muffins. Per jumbo muffin: 286 Calories, just less than 5 g total fat, 0.5 g saturated fat, 0 g trans fat, 26 g carbohydrates, 4 g fiber, 3 g added sugar, 8 g protein, 172 mg sodium, 28 mg Cholesterol

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