Peanut Butter Muffin

  • 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. And here’s another freezer muffin recipe for you. Make up a batch of these cherry muffins.

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