PEANUT BUTTER APPLE MUFFINS
Perfect for mid-day tea or a coffee break, this tasty muffin recipe is from Donna George, owner of The Peanut Patch in Yuma, Arizona. A tasty alternative is to add a little grated carrot in with the chopped apple! Yields 15 muffins.
Ingredients:
1 1/4 cup white flour
1/2 cup whole wheat flour
4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons peanut oil
1/4 cup unsalted creamy peanut butter
1/4 cup sugar
1 egg
1 cup skim milk
3/4 cup apple, raw and chopped (you can also add grated carrot in with the apple)
Method:
Sift flour, baking powder, salt cinnamon and nutmeg together and set aside.
Cream oil and peanut butter with sugar, beating until light and fluffy. Add egg and beat well.
Stir in milk and chopped apple.
Add flour mixture, and stir just enough to moisten dry ingredients.
Fill greased muffin tins 2/3-full and sprinkle top of batter with an additional 2 tablespoons sugar mixed with 1/4-teaspoon cinnamon.
Bake at 400 degrees F for 20-25 minutes.
