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Low Fat Peanut Butter Muffins
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Low Fat Peanut Butter Muffins

30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/2 cup white flour
1/2 cup whole wheat flour
1/4 cup graham cracker crumbs
1/4 cup wheat germ
1/2 cup oatmeal
1 Tbsp baking powder
1/4 cup sugar
1/2 tsp salt
1/2 cup reduced-fat peanut butter
4 Tbsp Lighterbake (a fat substitute)
2 egg whites
1 cup skim milk
1/4 cup honey
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Let's Make It
1
Preheat oven to 400 degrees F. Mix all dry ingredients together. Add peanut butter and Lighterbake to dry mixture and mix until it becomes coarse crumbs. In another bowl, beat 2 egg whites to foamy, add milk, and honey. Add wet ingredients to dry and stir only till moistened.
2
Use cooking spray or muffin liners. Fill till 2/3 full.
3
Bake 15 to 18 minutes or till lightly brown. Do not over bake. Let cool. Store in a sealed tight container or they can be frozen.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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