BANANA & PEANUT BUTTER MUFFINS
Ingredients
2-1/3 cups all-purpose flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/3 cup Shedd's Spread Country Crock® Spread
1/4 cup Skippy® Creamy Peanut Butter
1/2 cup sugar
2 eggs
1 cup milk
2 ripe bananas, mashed

Directions
1. Preheat oven to 400°. Grease two 12-cup muffin pans or line with paper cup cake liners; set aside.
2. Combine flour, baking powder, baking soda and salt in medium bowl; set aside.
3. Beat Spread with Skippy® Creamy Peanut Butter in large bowl with electric mixer until smooth. Add sugar and beat until light and fluffy, about 3 minutes. Beat in eggs. Alternately beat in flour mixture and milk combined with bananas with mixer on low speed until blended. Evenly spoon batter into prepared pans to make 18 muffins, then carefully fill empty cups with water.
4. Bake 20 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pans and cool completely.

Tip: Try adding 1/3 cup mini chocolate chips or chopped walnuts for a simple twist.
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Makes: 18 muffins
Preparation Time: 12 Minute(s)
Cook Time: 20 Minute(s)

Nutrition Information per serving
Calories 150, Calories From Fat 45, Total Fat 5g, Saturated Fat 1.5g, Trans Fat 0g, Cholesterol 25mg, Sodium 200mg, Total Carbohydrate 22g, Dietary Fiber 1g, Sugars 8g, Protein 4g, Vitamin A 4%, Vitamin C 2%, Calcium 4%, Iron 6%
 
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