Title: Peanut Butter And Honey Muffins
Categories: All, About, Breads-, Muffins
Yield: 16 Servings

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

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 on Oct 11,
1998, converted by MM_Buster v2.0l.