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Peppy Peanut Butter Muffins


Thursday, January 01, 2004
12, serving size 1 muffin
2 eggs
1 cup milk
1/4 cup banana (about 1 banana), mashed with a fork
1/4 cup peanut butter
1/3 cup vegetable oil
1/4 cup frozen apple juice concentrate, thawed (left out of the freezer until it's soft)
1/4 cup nonfat dry milk
2 1/4 cup flour
1 1/2 tsp. baking powder
1 tsp. baking soda
nonstick spray
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). In a small bowl, break the eggs and use a fork to beat them a little bit. In a large bowl, combine the milk, mashed banana, peanut butter, vegetable oil, apple juice, dry milk, and the eggs from the small bowl. Mix with a mixing spoon until the mixture is creamy.
Add the flour, baking powder, and baking soda into the large bowl. Mix again. Line a muffin tin with paper liners or lightly spray with nonstick spray. Spoon in the muffin mix. Fill each muffin cup about 2/3 of the way up. Bake for about 15 minutes. Remove from muffin tin and cool them on the wire rack.
Nutrition Facts:
214 calories, 6 g protein, 10 g fat, 25 g carbohydrate, 1 g fiber, 36 mg cholesterol, 223 mg sodium, 81 mg calcium, 1.3 mg iron

Betty Casey, Tulsa Kids Magazine
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