2 c. whole wheat or unbleached flour
3/4 tsp. salt (less if peanut butter is very salty)
1/4 c. skim milk solids
3 tsp. double-acting baking powder
1 tbsp. Brewer's yeast or yeast flakes
3 tbsp. peanut butter
1 c. milk
1 tbsp. dark molasses or honey

Mix dry ingredients together. Cream butter or peanut butter; then cut this blend into the dry ingredients with a pastry blender or two knives. Add milk and molasses or honey, and mix briskly with a fork. Drop by the spoonful onto greased cookie sheet or into greased muffin tins. Bake at 450 degrees for 15 minutes. Makes 12 to 15.