Thursday, August 5, 2010

Peanut Butter Muffins

 Because diabetes runs in our family, I always reduce the amount of sugar to no more than 1/4 of a cup. I have gotten used to the "lack of sweetness" but it might take some getting used to! But it will be worth it in the end! I hardly miss it at all anymore. Just this small amount satisfies my sweet tooth!!

Ingredient List:

2 medium eggs, beaten.
2 cups of sifted flour.
1 cup of milk.
½ cup of crunchy peanut butter (as low in sugar as you can find)
¼ cup of sugar.
2 tablespoons of oil. (if you prefer to use butter, be sure to melt it gently.
3 teaspoons of baking powder.
1 teaspoon of salt.

1.Combine all dry ingredient and sift to prevent lumps.
2. Stir in peanut butter and stir into submission (that means a lot) You might want help with this if you are using natural peanut butter.
3. Crack eggs into a bowl (watch for bits of egg shell) and then add milk. Wisk with a fork. Pour into batter.
4. Add the melted butter and stir until mixture is somewhat combined. (I'm still having a hard time telling you not to beat it thoroughly)
5. Spray muffin tins with vegetable spray and then fill each well equally.
6. Bake in a hot (400 degree F oven) for about 25 minutes. Again, place pans in center of oven and check 5 minutes before timer goes off just in case your oven is hotter than mine.
7. Allow to cool for a few minutes and then turn out onto a baking rack to cool.
*note that I specifically mentioned crunchy peanut butter. Because of the low amount of sugar, the crunchiness of the nuts just seems to make up for it. :)

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