Whole Wheat Peanut Butter Muffins

WW peanut butter muffins 4 WW peanut butter muffins WW peanut butter muffins 2 WW peanut butter muffins 3 WW peanut butter muffins 5

 

 

  1. 1 ½ cups WW flour
  2. ½ cup buttermilk
  3. 1 egg, separated
  4. ¼ cup extra virgin olive oil/sunflower oil
  5. ¼ cup peanut butter
  6. 3 tbspn organic sugar/coconut sugar
  7. ½ tspn salt
  8. 1 tspn double action baking powder

 

  • Preheat the oven to 180C
  • Sift the flour, and mix the rest of the dry ingredients with it, in a large mixing bowl
  • In a smaller bowl, whisk the egg-white until moderately stiff peaks are formed (for about 2 minutes, on medium speed)
  • In another medium sized bowl, whisk all the wet ingredients together (except the egg-white)
  • Fold the whisked egg-white into the wet ingredients very gently. Then combine this mixture with the dry ingredients mixture carefully.
  • It will be a slightly lumpy batter (as it should be for muffins); ladle the batter into your lined moulds, bake for 25-30 minutes.

Let them cool down for 10 min, and serve!

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