Recipe From Healthy Exchanges.... JoAnna Lund

1/2 cup fat-free milk, 1/4 cup reduced-fat peanut butter, 1 Tblsp no-fat sour cream, 1 tsp. vanilla extract, 1 egg or equivalent in egg substitute, 1-1/2 cups reduced fat biscuit baking mix (Bisquick), sugar substitute to equal 1/4 cup sugar, suitable for baking. ~~~~ Preheat oven to 375 degrees. Spray 8 wells of a 12-hold muffin pan with butter flavored cooking spray or line with paper liners. In a large bowl, combine milk, peanut butter, sour cream, vanilla extract, and egg. Add baking mix and sugar substitute. Mix gently to combine. Evenly spoon batter into prepared muffin wells. Bake for 15-20 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and let set for 5 minutes. Remove muffins and continue cooling on wire rack. ~~~~ Serves 8 - Each serving equals: 145 calories, 5 gm Fat, 5 gm Protein, 20 gm Carb., 317 mg Sodium, 1 gm Fiber; Diabetic Exchanges: 1-1/2 Starch, 1/2 Fat. ~~~ Peanut butter lovers ..... ENJOY! ~~~