Index of Thoughts

Tuesday, April 17, 2012

Peanut Butter Chocolate Chip Muffins - Egg Free

2 cups all-purpose flour 
1/3 cup sugar
1 teaspoon salt
4 teaspoons baking powder
1 1/2 cups milk
1/2 cup peanut butter
1/2 cup chocolate chips

Preheat oven to 350 degrees F.

Combine dry ingredients. Add milk and peanut butter. Pour into a greased muffin tins. Bake for approximately 20 minutes or slightly browned.  This recipe is also easily adapted to switching ingredients for a paleo or gluten free type diets.

Flour - substitute with almond meal and amaranth flour
Sugar - substitute half stevia and half xylitol
Milk - substitute with almond milk
Peanut Butter - substitute with almond butter

This recipe is adapted from Paula Deen's recipe.

1 comment:

  1. This sounds delicious! Thanks for sharing. Can't wait to try it out!


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