3/4 cups all-purpose flour

3/4 cups white whole wheat flour

3/4 cup oats

3/4 cup packed brown sugar

3/4 cup peanut butter chips

1 T baking powder

1/2 teaspoon salt

1 whole egg

1 egg yolk

1/2 cup peanut butter

1 1/4 cups rice milk

Preheat the oven to 375º F.

Combine dry ingredients (flour, oats, brown sugar, peanut butter chips, baking powder, salt) in a large bowl.

In a Quisinart, blend together the wet ingredients (egg, milk, peanut butter). Pour into the dry ingredients and stir just until combined.

Pour into muffin tins lined with muffin papers and bake for 20-25 min.

I added an extra egg yolk this year to use up egg yolks leftover from making the Italian Almond cookies (uses egg whites). The original recipe calls for just one whole egg; it's fine either way.

Taste of Home: Peanut Butter Oat Muffins

Yield: 13 muffins