Peanut Butter Muffin

Ingredients:
2 eggs
1 c. milk
¼ c. banana (about 1 banana), mashed with a fork
¼ c. peanut butter
1/3 c. vegetable oil
¼ c. frozen apple juice concentrate, thawed (left out of the freezer until it's soft)
¼ c. nonfat dry milk
2¼ c. flour
1½ tsp. baking powder
1 tsp. baking soda
nonstick cooking spray
Utensils:
oven (you'll need help from your adult assistant)
fork
small bowl
large bowl
mixing spoon
muffin/cupcake tin
paper muffin/cupcake liners
wire rack
measuring cups and spoons
Directions:
Preheat oven to 350° F (180° C).
In a small bowl, break the eggs and use a fork to beat them a little bit.
In a large bowl, combine the milk, mashed banana, peanut butter, vegetable oil, apple juice, dry milk, and the eggs from the small bowl. Mix with a mixing spoon until the mixture is creamy.
Add the flour, baking powder, and baking soda into the large bowl. Mix again.
Line a muffin tine with paper liners or lightly spray with nonstick spray. Spoon in the muffin mix. Fill each muffin cup about 2/3 of the way up.
Bake for about 15 minutes.
When your muffins are finished baking, remove from muffin tin and cool them on the wire rack. Then it's time to taste and share!
Serves: 12
Serving size: 1 muffin
Nutritional analysis (per serving):214 calories6 g protein10 g fat25 g carbohydrate1 g fiber36 mg cholesterol223 mg sodium81 mg calcium1.3 mg iron