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Cakes: PEANUT BUTTER WHOLE WHEAT MUFFINS - Thanks Lynn, Staff Site!
Makes 12 servings
POINTS« value | 4 per serving

Nonstick spray
1 cup whole-wheat flour
3/4 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 large egg, at room temperature
1/3 cup packed light brown sugar
6 Tbsp crunchy natural peanut butter
1/4 cup no-sugar applesauce
2 Tbsp canola oil
3/4 cup fat-free milk
1 tsp vanilla extract

Preheat the oven to 400║F. Spray the holes of a 12-muffin tin with nonstick spray.
Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a large bowl; set aside.
In another large bowl, whisk the egg, brown sugar and peanut butter until smooth; whisk in the applesauce and oil. Finally, whisk in the milk and vanilla until fairly smooth.
Stir in the flour mixture with a wooden spoon, just until well blended. Divide the batter among the prepared muffin tin holes, filling each about three-quarters of the way full.
Bake until puffed and brown, until a toothpick inserted into the center of one muffin comes out clean, about 17 minutes. Cool muffins in the tin for 5 minutes, then transfer them to a wire rack and cool to room temperature.

Serving size: 1 muffin.



cblessum on 3/11/2008