 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
|
It tastes like a moist pb&j with lots of healthy stuff sneaked in. Ingredients:
1 cup whole wheat flour |
1 1/2 cups unbleached all-purpose flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/2 teaspoon salt |
3/4 cup natural creamy peanut butter |
3/4 cup 1% low-fat milk |
1/2-3/4 cup honey |
1/2 cup finely grated carrot |
1/2 cup finely grated zucchini |
2 eggs, beaten |
1/4 cup canola oil |
1/4 cup all-fruit strawberry preserves or 1/4 cup raspberry preserves |
Directions:
1. Preheat oven to 400º.
2. Spray paper muffin cups with nonstick cooking spray.
3. In a large bowl, combine flours, baking powder, baking soda, and salt.
4. With two knives or a pastry blender, cut in peanut butter until coarse crumbs form and mixture is no longer powdery.
5. Add milk, honey, carrot, zucchini, eggs, and oil; stir until well moistened.
6. Spoon about 2 tablespoons batter into each muffin cup.
7. Top each with about 1 teaspoon fruit preserves.
8. Cover with remaining batter.
9. Bake 15–20 minutes, until toothpick inserted in center comes out clean.
|
|