PEANUT BUTTER CHOCOLATE CHIP MUFFINS

I recommend making these in mini-muffin tins as two minis are a good size for a diabetic.

2/3 cup smooth or chunky peanut butter

2 tbsp butter, melted

3/4 cup Splenda granulated (or equivalent of your favorite sweetener)

2 large eggs

1 1/2 tsp vanilla extract

1 cup white whole-wheat flour

1/2 cup almond flour (or another 1/2 cup white whole-wheat flour)

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 cup low-fat milk

6 oz sugar-free chocolate chips

Preheat oven to 350 degrees.

Place paper liners in 12 regular muffin tin cups or in 24-30 mini muffin tin cups.

In a large mixing bowl, combine peanut butter and butter, stirring until well blended. Mix in the Splenda, eggs and vanilla.

In a separate bowl, combine flour/s, baking powder, and baking soda. Add mixture to the peanut butter mixture along with the milk. Stir in the chocolate chips just until combined. Do not overmix muffins. Spoon the batter into the prepared muffin tins and bake at 350 degrees for 20 to 25 minutes for regular size, less for minis. Muffins should spring back when lightly touched in the center with fingertip.

Delicious served warm or at room temperature.

You can freeze these muffins 1 or 2 per freezer bag to take out when wanted. Do not overindulge!

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