Thursday, October 16, 2014

PB-APPLE MUFFINS

  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup firmly packed brown sugar
  • 1/4 cup SKIPPY® Creamy Peanut Butter
  • 1 medium banana
  • 2 large eggs
  • 1 egg white
  • 2/3 cup skim milk
  • 2 cups diced Granny Smith apples
  • 1 cup high-fiber bran cereal

  1. Heat oven to 350°F. Grease two muffin pans or line with paper liners.
  2. In medium bowl, combine all-purpose and whole wheat flours, baking powder and salt; mix well.
  3. In large bowl, beat together brown sugar, peanut butter and banana with electric mixer. Beat in eggs, egg white and milk. Beat in flour mixture on low speed just until combined. Stir in apples and cereal.
  4. Spoon batter evenly into muffin cups. Bake 25 minutes or until wooden pick inserted in center of muffins comes out clean. Cool completely on wire rack.


Note: This recipe is from Hormel Foods who evidently own Skippy PB. Also, I only use white whole-wheat flour. If you want to include all-purpose flour, I would switch the amounts and do 1 cup white whole-wheat flour and 3/4 cup all-purpose. I do this for healthier baking. All-purpose flour is too refined to be healthy.

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