Ingredients:
1/2 cup all-purpose white flour
1/2 cup whole wheat flour
1/4 cup graham cracker crumbs
1/4 cup wheat germ
1/2 cup oatmeal ( not instant, but quick cooking is fine)
1 tablespoon baking powder ( powder is fresh when you see air bubbles when added to some warm water)
1/4 cup sugar
1/2 teaspoon salt
1/2 cup reduced-fat creamy peanut butter ( or plain is fine)
4 tablespoons butter, softened ( or butter flavored Crisco)
1 cup 2% low-fat milk ( or skim)
2 egg whites
1/4 cup honey
Directions:
Preheat oven to 400 degrees.
Mix your dry ingredients together. I like to use a whisk to stir dry ingredients quickly and evenly.
Add peanut butter and butter (or fat substitute) and mix until it becomes coarse crumbs.
In another bowl, beat 2 egg whites just until they are foamy then add your honey and milk. TIP: spray your measuring cup with non stick spray then measure your honey — when you pour it out of the cup the non stick will cause it to slide out easier. Then, use the same cup for your milk.
Add wet ingredients to dry and stir only until fully moistened. Do not overmix. Let batter stand for a few minutes to thicken.
Meanwhile, spray a mini (24 holes) or regular (12 holes) muffin pan WELL with nonstick spray because these will stick if you don’t (even if you are using non-stick metal).
For a mini muffin pan, I use a 1/4 cup measuring cup and for large, 1/2 cup to scoop batter and pour into muffin cups. Just makes things easier and less messy.
Cook approx 11 minutes for mini muffins and 15 minutes for large. They are done when a toothpick inserted into middle muffin does not show any crumbs, but is moist. Do not overbake.
As with many baked muffins and breads, these can be frozen for up to a month. I always store them in a ziplock bag in the refrigerator so I don’t know how they keep if left out.
Servings: 12-24
Time preparation: 10 min.
Time total: 21 min.