Peanut Butter Muffins

Servings:  12  PP Value: 4


  • 2 cups Fiber One cereal
  • 1 cup whole wheat flour
  • 2 tsp baking soda
  • 1/3 tsp salt
  • 1/3 cup Egg Beaters 99% egg substitute
  • 1/4 cup fat free yogurt, — or buttermilk
  • 1/4 cup applesauce, unsweetened
  • 1/4 cup molasses
  • 1/4 cup honey
  • 1 cup canned pumpkin
  • 1/3 cup reduced fat peanut butter
  • 1/3 cup raisins or other dried fruit
  • 1 1/2 cup water


One hour before baking muffins, place dried fruit in a small bowl, add water to cover to  hydrate fruit. Spin Fiber One in food processor or blender until cereal resembles flour; place in a large bowl with 1 1/2 cups water:combine. When ready to bake, heat oven to 400F. To bowl with Fiber One and water, add flour, baking soda and salt; stir to combine. Add Egg Beaters, yogurt (or buttermilk), applesauce, molasses, honey, peanut butter and pumpkin. Mix just until combined. Drain fruit and fold in to batter. Scoop into muffin cups which have been coated with cooking spray. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for five minutes; remove from pan to cool completely.

Nutritional Info (unverified):

  • Calories 151.00
  • Calories From Fat (15%) 23.30
  • Total Fat 3.00g
  • Carbohydrates 32.00g
  • Dietary Fiber 7.00g
  • Net Carbohydrates 25.00g
  • Protein 5.00g

Source: LolieSpagnolie (via Dailia)