PEANUT BUTTER CORN BREAD MINI MUFFINS

These muffins have a slightly sweet taste and the combination of cornmeal and peanut butter makes them high in protein.  They are delicious as a snack or with a meal.  Most of the cornmeal you find in the supermarket is degermed.  Look for whole grain cornmeal in the natural foods section.  This is a budget-friendly recipe.

1 cup whole wheat flour

1/2 cup whole grain cornmeal

2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup natural creamy peanut butter

2 tablespoons honey or agave nectar

2 egg whites or one whole egg

2/3 cup fat free milk, almond milk, or soy milk

In a bowl, combine dry ingredients.  In a mixing bowl, beat together peanut butter, egg whites or egg, honey or agave, and milk.  Stir dry ingredients into peanut butter mixture just until moistened.  Fill oiled mini muffin cups* about 2/3 full and bake at 425 degrees for 6-8 minutes.  Remove from pans. 

 *Note:  The batter can also be baked in corn stick pans.