I think that’s two recipes now with peanut butter as an ingredient – are you getting the picture? I could live on peanut butter!
This muffin recipe is from Vegetarian Times.
3/4 cup packed light brown sugar
1/2 cup smooth natural peanut butter
3 large egg whites (or equivalent egg substitute) – I used Ener-G egg replacer for 2 eggs
1 tsp. vanilla extract
2 1/2 cups unbleached all-purpose flour
1 1/2 tsp. baking soda 1/2 tsp. salt
1 cup soy yogurt
1/2 cup soy milk – I use almond milk
1/2 cup (scant) chopped unsalted dry-roasted peanuts
PREHEAT OVEN TO 400 [degrees] F. Coat 12 standard muffin pan cups with cooking spray.
In large bowl, using an electric mixer, beat together brown sugar and peanut butter until well blended. Beat in egg whites, then vanilla.
In another large bowl, combine flour, baking soda and salt; stir with wooden spoon until blended. In small bowl, mix yogurt and milk.
Fold dry ingredients and yogurt mixture alternately in 3 or 4 additions into peanut butter mixture just until evenly moistened, beginning and ending with dry ingredients. Divide batter evenly among prepared muffin cups. Sprinkle each muffin with 1 heaping teaspoon chopped peanuts.
Bake until tops are lightly browned and toothpick inserted in center of muffin comes out clean, about 20 minutes. Transfer pan to wire rack and cool completely before removing muffins from pan.
PER MUFFIN: 248 CAL.; 9G PROT.; 9G TOTAL FAT (1G SAT. FAT); 35G CARB.; 0 CHOL.; 269MG SOD.; 2G FIBER
Nutritional info is for 12 muffins; this batch makes 16 for me.