Ingredients
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1/2 cup whole wheat flour
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1/4 cup graham cracker crumbs
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1/4 cup wheat germ
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1/2 cup oatmeal (not instant, but quick cooking is fine)
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1 tablespoon baking powder (powder is fresh when you see air bubbles when added to some warm water)
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1/4 cup sugar
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1/2 teaspoon salt
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4 tablespoons butter, softened (or butter flavored Crisco)
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1 cup 2% low-fat milk (or skim)
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2 egg whites
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1/4 cup honey
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1/2 cup all-purpose white flour
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1/2 cup reduced-fat creamy peanut butter (or plain is fine)
Instructions
- 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.