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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 400.6
  • Total Fat: 13.8 g
  • Cholesterol: 55.9 mg
  • Sodium: 149.4 mg
  • Total Carbs: 52.8 g
  • Dietary Fiber: 2.5 g
  • Protein: 15.6 g

View full nutritional breakdown of Peanut Butter Muffins calories by ingredient
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Peanut Butter Muffins

Submitted by: CHANDRACETA

Introduction

Not super low-cal, but make a very filling breakfast with good fats and protein. Not super low-cal, but make a very filling breakfast with good fats and protein.
Number of Servings: 8

Ingredients

    Ingredients
    3 cups unbleached all-purpose flour
    1 tablespoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon table salt
    2/3 cup peanut butter
    1/2 cup Splenda Sugar blend
    2 large eggs
    1 1/2 cups plain low-fat yogurt
    Vegetable cooking spray or additional unsalted butter for muffin tins

Directions

Instructions
1. Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour, baking powder, baking soda, and salt in medium bowl; set aside.

2. Beat peanut butter butter and Splenda sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated.

3. Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.


Number of Servings: 8

Recipe submitted by SparkPeople user CHANDRACETA.






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