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Low Fat Peanut Butter Muffins

Low Fat Peanut Butter Muffins

30 Min(s)
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1 serving
Original recipe yields 1 serving
1/2 cup white flour
1/2 cup whole wheat flour
1/4 cup graham cracker crumbs
1/4 cup wheat germ
1/2 cup oatmeal
1 Tbsp baking powder
1/4 cup sugar
1/2 tsp salt
1/2 cup reduced-fat peanut butter
4 Tbsp Lighterbake (a fat substitute)
2 egg whites
1 cup skim milk
1/4 cup honey
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Let's Make It
1
Preheat oven to 400 degrees F. Mix all dry ingredients together. Add peanut butter and Lighterbake to dry mixture and mix until it becomes coarse crumbs. In another bowl, beat 2 egg whites to foamy, add milk, and honey. Add wet ingredients to dry and stir only till moistened.
2
Use cooking spray or muffin liners. Fill till 2/3 full.
3
Bake 15 to 18 minutes or till lightly brown. Do not over bake. Let cool. Store in a sealed tight container or they can be frozen.
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