Ingredients:
3/4 cup flour
1/4 cup quick-cooking rolled oats
2 tablespoons toasted wheat germ
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup brown sugar, packed
1/4 cup peanut butter
1 eggs
1/2 cup milk
toasted wheat germ, for topping
butter or jelly or honey or peanut butter, for spreading
Directions:
Preheat oven to 400 degrees.
In a mixing bowl, stir together first 6 ingredients, mixing well while making a well in the center of the mixture.
In another bowl, mix brown sugar and peanut butter with a mixer on medium speed setting until fluffy.
Add egg and beat well.
Now add the flour mixture to the beaten mixture; at the same time slowly add the milk and beat until well blended.
Grease a muffin pan or line the pan cups with paper baking cups; sprinkle some wheat germ to coat the cups.
Spoon batter into the cups, filling it about 3/4 of the way full.
Top with additional sprinkled wheat germ and bake for 15 to 20 minutes or until golden.
Remove from pan; serve warm immediately or cover with foil and/or store in an air tight container until serving.
*I also topped off these muffins by spreading on some extra peanut butter on the top.
*To reheat: place in microwave on High for 8 seconds.
Servings: 8
Time preparation: 15 min.
Time total: 35 min.