Peanut Butter-and-Honey Muffins

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16 muffins (serving size: 1 muffin)


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1 1/4 cups all-purpose flour
1 cup whole-wheat flour
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup packed brown sugar
2/3 cup honey
1/2 cup creamy peanut butter
1 1/2 cups fat-free milk
2 large egg whites, lightly beaten
1 large egg, lightly beaten
Cooking spray
1 tablespoon granulated sugar


Preheat oven to 400°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, and salt in a bowl; make a well in center of mixture. Combine brown sugar, honey, and peanut butter in a bowl; stir well with a whisk. Add milk, egg whites, and egg to honey mixture; stir well. Add honey mixture to flour mixture; stir just until moist. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle granulated sugar evenly over tops. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

Created date

October 2003

Nutritional Information

Calories 180
Caloriesfromfat 24 %
Fat 4.7 g
Satfat 0.9 g
Monofat 2.2 g
Polyfat 1.4 g
Protein 5.9 g
Carbohydrate 30.6 g
Fiber 1.7 g
Cholesterol 14 mg
Iron 1.1 mg
Sodium 174 mg
Calcium 74 mg