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Peanut Butter Muffin

1 1/2 c Whole- wheat flour
3/4 c Quick oatmeal
1 tb Baking powder
1/2 ts Salt
3/4 c Unhomogenized crunchy peanut
1 tb Dark sesame oil
1/4 c Granulated sugar
1/4 c Packed dark-brown sugar
2 Egg whites lightly beaten (I
1 c Non-fat milk
2 ts Vanilla extract


Preheat oven to 375 F. Spray 12 standard muffin tins with non-stick vege coating.

Combine four; oatmeal, baking powder and salt. Mix. In another bowl, combine peanut butter, oil and sugars and mix. Add egg whites and mix. Add milk, a little at a time, blending well after each addition. Add the vanilla and mix.

Pour the liquid into the dry ingredients and mix until the dry ingredients are moistened. DO NOT OVERMIX.

Immediately spoon batter into muffin tins and bake for about 20 mins. or until golden brown.


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