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Some recipes are born out of necessity. This is one of them. I had some PB2 (powdered peanut butter) and some cocoa powder in the cupboard -both almost finished but not quite. So I decided to use them in a muffin. The muffins came out very good – chocolaty and tasty, although you can’t really taste the peanut butter in them. If you prefer your muffins sweet, add 1/4 cup sugar so that it comes to 1 cup instead of 3/4 cup – these are just slightly sweet.
Makes 12 muffins
New quantity:
Total time:40 minutes
Prep: 10 minutes
Bake: 20 minutes
Cool: 10 minutes
Ingredients
1 1/2 cups whole-wheat pastry flour
1 tablespoon baking powder
6 tablespoons PB2
1/2 cup unsweetened cocoa powder
3/4 cup sugar
1/2 cup unsalted butter, melted and slightly cooled
3 large eggs
1 cup reduced-fat milk
Directions
1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with liners and spray with nonstick spray.
2. Mix everything in food processor (easy!)
3. Bake about 20 minutes, until toothpick inserted in center comes out clean.
4. Cool on wire rack.
Nutrition per muffin
Calories 221.2
Total Fat 10.8 g
Saturated Fat 5.7 g
Cholesterol 68.6 mg
Sodium 149.5 mg
Total Carbohydrate 27.2 g
Dietary Fiber 3.3 g
Sugars 13.5 g
Protein 5.6 g
Weight Watchers Points Plus: 6 points
I'm Vered DeLeeuw, a blogger, a foodie and a mom. Welcome to Healthy Recipes, my food blog and the only cookbook I use. I'm so excited to share it with you. Bon appetit!
