School Cafeteria Peanut Butter Muffins
(Yield: 18 )
1 3/4 cups all-purpose flour
1 cup skim milk
3/4 cup sugar
2 medium eggs
1/3 cup chunky peanut butter
2 tablespoons baking powder
1 teaspoon vanilla extract
1/4 cup semisweet chocolate chips
In large bowl, with electric mixer, blend all ingredients except chocolate chips at low speed. Increase speed to high; beat for 2 minutes. Stir in chocolate chips. Spoon batter into 18 paper-lined 2 1/2-inch muffin pan cups. Bake at 350 degrees F for 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
Nutrition Information per cupcake: 145 calories, 105 mg sodium, 23 mg cholesterol, 5 mg total fat, 1 gm saturated fat, 1 gm dietary fiber. Approximately 30 per cent of calories from fat. One muffin = one bread component.
Source: National Food Service Management Institute 1995