PEANUT BUTTER MUFFINS

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1/3 c. plus 2 tsp. self-rising
flour
1 Tbsp. super fine sugar
1/4 c. skim milk
1 egg, lightly beaten
3 Tbsp. chunky style peanut
butter, room temperature
1 tsp. margarine, melted

Preheat oven to 400 degrees. Into bowl sift together flour and
sugar; add remaining ingredients and stir until combined.
(Batter will be lumpy.) Do not beat or overmix. Spray four
2 1/2 inch diameter muffin pan cups with nonstick cooking
spray. Fill each with an equal amount of the batter. Bake
until muffins are golden brown, about 20 minutes. Remove to
wire rack and let cool. Serve cooled muffins or wrap individu-
ally and freeze until ready to use. Makes 4 servings, 1 muffin
each.

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