Peanut Butter Muffins

Source: King Arthur Whole Grain Baking

2 1/4 cups (7 1/2 ounces) whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons (1/2 stick, 2 ounces) unsalted butter
1/2 cup (3 3/4 ounces) firmly packed light or dark brown sugar
3/4 cup (7 1/8 ounces peanut butter, crunchy or smooth
1 1/2 teaspoons vanilla extract
2 large eggs
3/4 cup (6 ounces) buttermilk
1 cup (6 ounces) chocolate chips, optional

Preheat oven to 375º. Lightly grease muff tin or line with papers and coat the papers with nonstick spray.

Whisk together the flour, baking soda, baking powder and salt in a medium bowl.

Cream together the butter and brown sugar in a large mixing bowl until light. Add the peanut butter, mixing until incorporated. Beat in vanilla and the eggs, one at a time, scraping the sides and bottom of the bowl to make sure everything is evenly mixed. Add one-third of the dry ingredients, and mix until moistened. Add half of the buttermilk, mix until combined, then add the remaining dry ingredients and the remaining buttermilk. Scrape the bowl again during this process; the peanut butter tends to stick to the bottom. When the batter is evenly mixed, stir in the chocolate chips, if using.

Scoop the batter into the prepared pan. Bake the muffins until golden brown and a cake tester inserted in the center comes out clean, 23 to 25 minutes. Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then turn them out onto a rack to finish cooling.

Makes 12 muffins.

Nutrition: 18g whole grain, 249 calories, 14g fat, 8g protein, 15g complex carbohydrates, 10g sugar, 3g dietary fiber, 47mg cholesterol, 332mg sodium, 251mg potassium, 55RE vitamin A, 1mg iron, 66mg calcium, 183mg phosphorous.

I talked about this recipe HERE.