Ingredients
-
1/2
-
1/2
-
1/4
-
1/4
-
1/2
-
1
-
1/4
-
1/2
-
1/2
-
4
-
-
-
-
-
Directions
Steps
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1
Done
|
Preheat Oven to 400 Degrees. |
|
2
Done
|
Mix Your Dry Ingredients Together. I Like to Use a Whisk to Stir Dry Ingredients Quickly and Evenly. |
|
3
Done
|
Add Peanut Butter and Butter (or Fat Substitute) and Mix Until It Becomes Coarse Crumbs. |
|
4
Done
|
in Another Bowl, Beat 2 Egg Whites Just Until They Are Foamy Then Add Your Honey and Milk. Tip: Spray Your Measuring Cup With Non Stick Spray Then Measure Your Honey -- When You Pour It Out of the Cup the Non Stick Will Cause It to Slide Out Easier. Then, Use the Same Cup For Your Milk. |
|
5
Done
|
Add Wet Ingredients to Dry and Stir Only Until Fully Moistened. Do not Overmix. Let Batter Stand For a Few Minutes to Thicken. |
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6
Done
|
Meanwhile, Spray a Mini (24 Holes) or Regular (12 Holes) Muffin Pan Well With Nonstick Spray Because These Will Stick If You Don't (even If You Are Using Non-Stick Metal). |
|
7
Done
|
For a Mini Muffin Pan, use a 1/4 Cup Measuring Cup and For Large, 1/2 Cup to Scoop Batter and Pour Into Muffin Cups. Just Makes Things Easier and Less Messy. |
|
8
Done
|
Cook Approx 11 Minutes For Mini Muffins and 15 Minutes For Large. They Are Done When a Toothpick Inserted Into Middle Muffin Does not Show Any Crumbs, but Is Moist. Do not Overbake. |
|
9
Done
|
as With Many Baked Muffins and Breads, These Can Be Frozen For Up to a Month. I Always Store Them in a Ziplock Bag in the Refrigerator So I Don't Know How They Keep If Left Out. |
