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