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Tuesday, March 15, 2011

Weight Watchers Peanut Butter Muffins

Nonstick spray

1 cup whole-wheat flour

3/4 cup all-purpose flour

2 tsp baking powder

1/2 tsp salt

1 large egg, at room temperature

1/3 cup packed light brown sugar

6 Tbsp crunchy natural peanut butter

1/4 cup no-sugar applesauce

2 Tbsp canola oil

3/4 cup fat-free milk

1 tsp vanilla extract


1.Preheat the oven to 400ºF. Spray the holes of a 12-muffin tin with nonstick spray.

2.Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a large bowl; set aside.

3.In another large bowl, whisk the egg, brown sugar and peanut butter until smooth; whisk in the applesauce and oil. Finally, whisk in the milk and vanilla until fairly smooth.

4.Stir in the flour mixture with a wooden spoon, just until well blended. Divide the batter among the prepared muffin tin holes, filling each about three-quarters of the way full.

5.Bake until puffed and brown, until a toothpick inserted into the center of one muffin comes out clean, about 17 minutes. Cool muffins in the tin for 5 minutes, then transfer them to a wire rack and cool to room temperature.

Serving size: 1 muffin.

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