2 cups whole-wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon sea salt (optional)
1/4 cup crunchy peanut butter
1/4 cup vegetable oil
1 1/2 cups fresh milk -or- water -or- milk substitute
4 tablespoon molasses -or- raw honey

Pre-heat oven to 350°F

Stir flour, baking powder and salt together. Cut in peanut butter and oil with fork or pastry blender until the mixture is like small grains. Add the milk and molasses; stir just until well mixed, but do not beat. Fill greased muffin tins or muffin cups 2/3 full.

Bake 12 to 15 minutes at 350°F.

Serving Size: 12