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1
Preheat oven to 400 degrees.
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2
Mix your dry ingredients together.
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3
I like to use a whisk to stir dry ingredients quickly and evenly.
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4
Add peanut butter and butter (or fat substitute) and mix until it becomes coarse crumbs.
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5
In another bowl, beat 2 egg whites just until they are foamy then add your honey and milk.
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6
TIP: spray your measuring cup with non stick spray then measure your honey -- when you pour it out of the cup the non stick will cause it to slide out easier.
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Then, use the same cup for your milk.
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8
Add wet ingredients to dry and stir only until fully moistened.
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Do not overmix.
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Let batter stand for a few minutes to thicken.
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11
Meanwhile, spray a mini (24 holes) or regular (12 holes) muffin pan WELL with nonstick spray because these will stick if you don't (even if you are using non-stick metal).
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12
For a mini muffin pan, I use a 1/4 cup measuring cup and for large, 1/2 cup to scoop batter and pour into muffin cups.
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13
Just makes things easier and less messy.
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14
Cook approx 11 minutes for mini muffins and 15 minutes for large.
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15
They are done when a toothpick inserted into middle muffin does not show any crumbs, but is moist.
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16
Do not overbake.
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17
As with many baked muffins and breads, these can be frozen for up to a month.
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18
I always store them in a ziplock bag in the refrigerator so I don't know how they keep if left out.
