Peanut Butter Muffins

Ingredients:

•	Crisco Original No-Stick Cooking Spray
BATTER
•	2 cups All Purpose Flour
•	2 tablespoons sugar
•	1 tablespoon baking powder
•	1 teaspoon salt
•	1 large egg
•	1 cup milk
•	1/3 cup vegetable oil
•
TOPPING
•	3 tablespoons sugar
•	3 tablespoons  All Purpose Flour
•	3 tablespoons Creamy Peanut Butter
OR	Extra Crunchy Peanut Butter
•	1/8 teaspoon salt

Directions:

1.	HEAT oven to 400ºF. Spray a 12-cup muffin pan with a no-stick cooking spray or line with paper cups.
2.	STIR together flour, sugar, baking powder and salt in medium bowl. Combine egg, milk and oil in small bowl. Add liquids to flour mixture, stirring just until dry ingredients are moistened. Divide batter evenly among cups.
3.	COMBINE sugar, flour, peanut butter and salt in small bowl, mixing with fork until crumbly. Divide topping over muffins. Lightly stir into muffin with knife.
4.	BAKE 18 to 23 minutes or until golden brown. Cool in pan on rack 5 minutes. Remove from pan to rack to cool completely.

Yield: 12 servings

Carrot Muffins

• 2 1/2 cups whole-wheat pastry flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 2 eggs
• 1/3 cup raw brown (turbinado) sugar
• 1/3 cup canola oil
• 1 1/3 cups buttermilk
• 1 teaspoon vanilla extract
• 2/3 cup golden raisins tossed with 1 teaspoon unbleached all-purpose flour, or 2/3 cup chopped pecans
• 1 1/2 cups grated carrots

1. Preheat the oven to 375 degrees with the rack in the upper third of the space. Oil or butter muffin tins.

2. Sift together the whole-wheat pastry flour, baking powder, baking soda, spices and salt.

3. In a separate bowl, beat together the eggs, sugar, oil, buttermilk and vanilla. Using a whisk or a spatula, stir in the dry ingredients and mix until well combined. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the raisins or pecans and the carrots.

4. Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 25 minutes until lightly browned and well risen.

Yield: Twelve muffins, depending on the size of the muffin tins.

Advance preparation: These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator and for a few months in the freezer.

Nutritional information per muffin (based on 12-muffin yield): 239 calories; 1 gram saturated fat; 2 grams polyunsaturated fat; 4 grams monounsaturated fat; 32 milligrams cholesterol; 38 grams carbohydrates; 4 grams dietary fiber; 323 milligrams sodium; 5 grams protein