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Peanut-ty Muffins

Posted by Solitary Dancer on September 6, 2006

Thanks to Christine for posting this goodie.


— per muffin, 10g protein, 3g ECC
Recipe By : Gaelen, inspired by Janine and Relief’s muffin recipes
Serving Size : 1 muffin Preparation Time : 20 min.  
Categories : breads, vegetarian
Amount Ingredient — Preparation Method
——– ——————————–
1 cup almond meal
1 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons butter — melted (vegan sub: same amt. of coconut oil)
2 eggs — at room temperature (vegan sub: per egg, 2T ground flax seed
plus 5T warm water, mixed to the consistency of egg whites)
3 tablespoons kefir (Lifeway low fat) (vegan sub: soymilk yogurt or kefir)
3 tablespoons peanut butter, natural unsalted
Mix the dry ingredients together.
Beat the eggs until foamy, and then blend in the peanut butter and kefir.  
Fold the egg mixture and melted butter into the dry ingredients until just blended.
Pour the batter into oiled, buttered or paper-lined muffin tins and  
bake at 375 degrees about 10-12 minutes or until just pale golden on top.  
Do not overbake or muffins will be dry.
NOTES: Recipe can be doubled. Feel free to substitute plain whole milk
yogurt, soymilk yogurt or sour cream if kefir isn’t available, and any
nut or seed butter can stand in for the peanut butter. These are not
overly sweet muffins. If you like your muffins with a touch of
sweetness, add 1-2 packets of Splenda or Stevia (or to taste) to the
dry ingredients.
tahini for the peanut butter, and into the dry ingredients mix in 1
teasp. mixed dried herbs (Italian blend) and  
1/2 teasp. garlic powder. Combine and bake as above.  
Makes 6 muffins, each 265 calories, 23g fat, 10g protein, 6g carbohydrates, 3g fiber (3g ECC apiece.)
Yield: 5 muffins
Per Serving : 288 Calories; 25g Fat (76.8% calories from fat); 10g
Protein; 7g Carbohydrate; 4g Dietary Fiber; 94mg Cholesterol; 284mg


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