Categories: Muffins, Quick
      Yield: 12 muffins
 
      2 c  AM Whole Wheat Pastry Flour
      1 tb Non-alum baking powder
    1/2 ts Sea salt (optional)
    1/4 c  AM Crunchy Peanut Butter
    1/4 c  AM Unrefined Vegetable Oil
  1 1/2 c  Fresh milk or water
           -OR- milk substitute
      4 tb Unsulphured molasses
           -OR- raw honey
 
  Stir flour, baking powder, and salt together.  Cut in peanut butter and oil
  with fork or pastry blender until the mixture is like small grains. Add the
  milk and molasses; stir just until well mixed, but do not beat. Fill oiled
  muffin tins or muffin cups 2/3 full.  Bake 12 to 15 minutes at 350 F.
  
  Source: Arrowhead Mills "Whole Grain Muffins" tri-fold Reprinted by
  permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen
  Mintzias