Low Fat Peanut Butter Muffins

All my guys have all been gone for Mike's short summer break to visit their Grandma and Grandpa and adorable cousins in Indiana. Their two beautiful cousins are just older and just younger than my youngest and they enjoy every moment together! Grandma and Grandpa live out in the country, and the girls' daddy has a huge, amazing garden and greenhouse of all organic food. I'm a bit jealous, but thrilled that they got to spend this time together!

Here's a great "send off" food if you have people you're packing up and out the door - who can resist a yummy muffin? And these are whole grain, low fat, delicious, filling, and just good for you!



Low Fat Peanut Butter Muffins


2 cups whole wheat flour
½ cup pb2
½ cup sugar
3 teaspoons baking powder
⅓ teaspoons salt
⅔ cup carob chips
2 tablespoons oil
2 teaspoons vanilla extract
1 ⅔ - 2 cups water
 
1. Preheat oven to 350.

2. In a large mixing bowl, mix all dry ingredients thoroughly.

3. Mix wet ingredients and pour over dry ingredients, stirring just enough to mix. Do not over-stir.

4. Spray a 12 cup muffin tin with nonstick cooking spray and fill each cup almost to the top with muffin batter.

5. Bake until inserted toothpick comes out clean (unless you poke it through a chip, which will pull up on the toothpick whether or not the muffin is done!), 23-3- minutes.

NotesPB2 is a powdered peanut butter that is low in fat and still full of flavor. It is just pressed peanuts, a pinch of sugar and a pinch of salt. You can find it and carob powder at your local health food store or online.

Carob is not chocolate. It is it's own flavor that is similar to chocolate, carmel, or vanilla (unfruity but unique and delicious). Carob can be used in the place of chocolate in many recipes and is good for you in moderation. It's also safe for your dog. :-)