Peanut Butter Muffins Wagner

2 c Flour, pastry, whole wheat

1 ts Baking powder, low sodium

1 ts Salt

2 tb Safflower oil, unrefined

1/4 c Peanut butter, crunchy or

-smooth 1 1/2 c Soymilk

4 tb Molasses

1. Preheat the oven to 350 degrees. Stir the flour, baking powder and salt

together. 2. Mix the oil and peanut butter and cut into the flour with a fork or

pastry blender until the mixture becomes grainy. 3. Mix the soymilk and molasses and add to the batter. Stir just enough

to mix well. Do not beat. 4. Fill the lightly oiled muffin tins or muffin cups two-thirds full.

Bake for 12 to 15 minutes. Variation: For Peanut Butter Bran Muffins, substitute one cup of bran for one cup of flour. High Road to Health by Lindsay Wagner and Ariane Spade MM by DEEANNE