Whole Wheat Peanut Butter Muffins

I came up with a healthy recipe for peanut butter muffins.  They taste great served with jelly or jam or as is.  Each muffin has approximately 122 calories.  I used a brown sugar substitute called Xylitol (Ideal Brown) to sweeten the muffins.  If regular brown sugar is used, the calorie count per muffin increases to 135.  This product is lower in calories than conventional brown sugar.  It has 202 calories per cup in comparison to brown sugar which contains 830 calories/cup .  In this recipe I used 1/3 cup Ideal Brown which contains about 70 calories.

Whole Wheat Peanut Butter Muffins

1/4 cup vegetable oil
1/4 cup natural applesauce
1 egg
1 teaspoon vanilla
1/3 cup ideal brown (or brown sugar if preferred)
1/4 cup peanut butter
1/2 cup lowfat milk
1/2 cup fat free sour cream
3/4 cup whole wheat flour
3/4 cup oat bran hot cereal (I used Bob's Red Mill)
1 Tablespoon baking powder
1/4 teaspoon salt

Preheat oven to 400 degrees.  In a small bowl, combine vegetable oil, applesauce, egg, vanilla, ideal brown, peanut butter, lowfat milk, and sour cream.  Gently mix until well blended.

In a large bowl mix together whole wheat flour, hot oat bran cereal, baking powder and salt.

Add the egg and oil mixture to the whole wheat flour mixture.  Stir until mixed well.

Add muffin liners to a muffin tin and add the batter until about 2/3 full. Place in a preheated oven and cook for about 20 minutes to 25 minutes or until done.

I enjoyed these muffins with sugar free seedless strawberry jam as a special treat. This recipe yields about 15 muffins at approximately 122 calories each.