These organic treats can be great for your health, great for your waistline and great for your pocketbook as well! Join award-winning author and chef Marlene Gray as she whips up some power-packed peanut butter muffins.
Peanut Butter Muffins
Healing Quest Episode 601
with Marlene Sorosky Gray
POWER-PACKED PEANUT BUTTER MUFFINS
These are so delicious that you’ll have trouble eating just one. We know. We had to give them to neighbors to keep from eating the entire batch at one sitting.
- 1 cup organic low-fat or nonfat milk
- 1/3 cup wheat germ
- 1/3 cup quick cooking oats
- 2 organic eggs
- 1 1/4 cups organic smooth or crunchy peanut butter (not old-fashioned)
- 3/4 cup packed golden brown sugar
- 3/4 cup stone ground whole wheat flour
- 1 tablespoon baking powder
Preheat oven to 350 degrees. Line twelve 3-inch muffin cups with paper liners. Pour milk into a medium-size mixing bowl. Stir in wheat germ and oats and let stand for 5 minutes. Mix in eggs. Add peanut butter and brown sugar and mix until incorporated. In a small bowl, stir together flour and baking powder. Add to peanut butter mixture and mix until blended, about 45 seconds. Spoon batter into muffin cups filling almost to the top. (An ice cream scoop is ideal for filling muffin cups.)
Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool slightly and remove from pans. (Muffins may be stored tightly covered at room temperature overnight or frozen.)
Makes 12 muffins.