Clipped from a newspaper…

½ cup wheat germ
½ cup hot water
¾ cup all purpose flour
½ cup whole wheat flour
1 ½ tsp baking soda
¼ tsp salt
¼ tsp ground cinnamon
¾ cup firmly packed brown sugar
¼ cup peanut butter, plain or crunchy
¼ cup shortening
1 large egg
½ cup milk
½ cup applesauce
Peanuts for decoration

Preheat over to 350F. Lightly grease or paper line a 12 cup muffin pan.

Place wheat germ in small bowl and pour hot water over it. Set aside.

In medium bowl, mix together flours, baking soda, salt and cinnamon.

In a separate bowl, beat together sugar, peanut butter, shortening, egg, milk and applesauce until smooth.

Add dry ingredients and wheat germ, mix until just moistened. Spoon into muffin cups, filling each about three–quarters full. Top each muffin with a few peanuts. Bake for 15 to 20 minutes or until risen and browned. Cool on wire rack.

Notes:
I substituted rolled oats for the wheat germ, buttermilk for the milk, and left off the peanuts on top. They still came out yummy. This one will become a favorite as the ingredients are always in my cupboard.

Anyone else end up with leftover muffin batter? No matter what recipe I use, I’m always left with extra. I don’t dare heap up the muffins for fear they will burn and not cook through. My solution has been to use a tart pan. I grease the cups and fill them just the same. They cook faster than the actual muffins, so you have to watch them. But they come out like mini-muffins, perfect little warm morsels just the right size for small hands and to take in lunches.

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