Saturday, January 17, 2009

Wheat Muffins & Peanut Butter Cookies

Wheat Muffins

1 cup white flour
1 cup wheat flour
1/2 tsp salt
4 tsp baking powder
1/2 cup brown sugar

1 cup milk
2 eggs
1/2 cup vegetable oil

Blend flour mix and milk mix. Fill greased muffin tin 2/3 full. Bake at 325’ for 20 minutes.

*Tip: I always get best results when I use fresh brown sugar. Try this peanut butter cookie recipe the next time you open a new bag of brown sugar.

Peanut Butter Cookies

1 cup brown sugar
1 cup sugar
1 cup shortening
1 cup peanut butter (I like to use crunchy peanut butter.)
2 eggs
1 tsp. vanilla
2 1/2 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda

Blend brown sugar, sugar, shortening, peanut butter, eggs & vanilla. Add flour, salt, baking powder, and baking soda. Blend well. Drop by teaspoonfuls onto lightly greased cookie sheet and smash with fork. Bake 350’ 12 min

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