1. Preheat oven to 400 degrees F. 2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder and salt in a bowl; make a well in center of the mixture. Combine brown sugar, honey and peanut butter in a bowl; stir well with a whisk. Add milk, egg whites and egg to honey mixture; stir well. Add honey mixture to flour mixture; stir just until moist. 3. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle granulated sugar evenly over tops. Bake at 400 degrees F for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack. Recipe by: Cooking Light Magazine October 1998 p. 174 Posted to JEWISH-FOOD digest by Linda Shapiro
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|Serving Size: 1 Serving (64g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 40 (22%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 13.2mg||4 %|
|Sodium 226.1mg||8 %|
|Potassium 126.8mg||3 %|
|Total Carbohydrate 34.2g||10 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 32.5g|
|Protein 4.2g||6 %|
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Calories per serving: 185
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