Peanut Butter Muffins

A perfect school breakfast — quick, and full of those nutrients that will keep the brain running until lunchtime. Include a glass of low-fat milk, a slice of low-fat cheese, or a container of low-fat flavored yogurt, and a piece of fruit, to complete this meal.

Serves 12

Ingredients

2 eggs

1 cup low-fat milk

1 medium banana, mashed

1⁄4 cup trans-fat-free peanut butter

1⁄3 cup canola oil

1⁄4 cup frozen apple juice concentrate, thawed completely

1⁄4 cup nonfat dry milk

21⁄4 cups flour

11⁄2 teaspoons baking powder

1 teaspoon baking soda

  1. Preheat oven to 350°F.

  2. In a small bowl, beat eggs. Set aside.

  3. In a large bowl, combine the milk, mashed banana, peanut butter, oil, apple juice, and dry milk.

  4. Add the eggs to the large bowl. Mix until creamy and smooth.

  5. Combine the flour, baking powder, and baking soda, and add into the large bowl. Mix again until smooth.

  6. Line a muffin tin with paper liners (or lightly spray with nonstick spray).

  7. Fill each muffin cup about 2⁄3 full.

  8. Bake for about 12 to 15 minutes.