Easy peanut Butter Muffins
1/2 cup skim milk
1/4 cup Peter-Pan reducd-fat creamy peanut butter
1 Tbsp Land O Lakes no-fat sour cream
1 tsp vanilla extract
1 egg or equivalent in egg substitute
1 1/2 Bisquick reduced fat baking mix
1/4 cup pourable Sugar Twin
Preheat oven to 375 degrees. Spray 8 wells of a 12 hole muffin pan with butter-flavored cooking spray or line with paper liners. In a large bowl, combine skim milk, peanut butter, sour cream, vanilla extract and egg. Add baking mix and Sugar Twin. Mix gently to combine. Evenly spoon batter into prepared muffin wells. Bake for 15 to 20 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and let set for 5 minutes. Rmove muffins from pan and continue cooling on a wire rack.
145 calories 5 gm fa 5 gm pr 20 gm ca 317 mg so 42 mg cl 1 gm fi
Diabetic: 1 1/2 st/ca 1/2 fa
Hint: Fill unused muffin wells with water. It protects the muffin tin and ensures even baking.
May 1999 newsletter, p. 1