CORN AND PEANUT BUTTER MUFFINS FOR THE WEIGHT WATCHER COOK


MAKES 12    
11/2 cups wholemeal self raising flour
11/2 cups self raising flour
¼ cup white castor sugar

60 grams butter
1 cup milk
300 grams creamed corn
½ cup crunchy peanut butter paste
2 large eggs lightly beaten
METHOD

Grease a 12 muffin pan .In a bowl sift the two flours and sugar. Rub in the butter and make a well in the centre. In another bowl combine the wet ingredients that are the eggs, milk, peanut butter paste and creamed corn. Add the wet mixture into the flour mixture mix with only fork until the ingredients are well combined. Pour the prepared muffins batter into the greased muffin pans.Bake at 180 Degrees C or 375 Degrees F for about 20 minutes or until the muffins are very lightly browned

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