Peanut Butter Muffins

Oh, peanut butter let me count the ways that I love thee, on a spoon, in a cookie, in a muffin or on a sandwich, or any way in which you would like to be eaten. I LOVE YOU! I love peanut butter. I have fun recipe that we make using the creme cake mix from Alison's Pantry. I use the mix and add 1/3 cup peanut butter to the mix and then mix in a handful of mini chocolate chips and you have the yummiest after school snack ever!!! If your a from scratch kinda gal, here is a recipe that you can use to make these without the mix.


Peanut Butter Muffins:

1 cup all-purpose flour
3/4 cup whole wheat flour (if your not into wheat you would sub w/white flour)
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
1 Tbsp. Baking Powder
1/2 tsp. Salt
1 1/4 cups fat-free milk
1/3 cup Creamy Peanut Butter
1 large egg or 1/4 cup egg substitute
2 Tbsp. butter, melted
1 tsp. Sweet Vanilla Powder

Preheat oven to 400º. Lightly spoon flours into dry measuring cups; level with knife. Combine flours, sugars, baking powder and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk, peanut butter, egg, butter and Vanilla Powder; add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with Vegalene. Fill each cup half full with batter. Bake at 400º for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan, and cool on wire rack. Yield: 12 muffins.