- 1 C all purpose flour
- 1 C quick oats
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 C skim milk
- 1/3 C honey
- 1/4 C canola oil
- 1/3 C peanut butter
- 1 egg white, slightly beaten
Preheat oven to 400 degrees.
Spray a muffin tin with a non stick cooking
spray.
Mix together the flour, oats, baking powder
and salt.
In a separate bowl stir together well the
milk, honey, oil and egg white.
Fold in the peanut butter.
Add the milk mixture to the dry ingredients
and mix until just moistened.
Fill each muffin cup 3/4 full of batter.
Bake 23 minutes or until a toothpick
inserted in the center comes out clean.
Be careful when baking muffins not to open
the oven any more than necessary. Releasing
the heat can affect the way the center of
the muffins cook.
Here are some tips on
how to freeze these muffins. It's a
great way to make them ahead of time and
then just reheat and server.
|
