CRANBERRY-PEANUT BUTTER MUFFINS

1/3 cup peanut butter
3 tablespoons peanut oil
1 cup milk (or soy milk)
1 egg (or blended egg substitute for 1 egg)
1/2 cup light brown sugar
1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup sweetened dried cranberries

Preheat the oven to 400 degrees F. Lightly grease a muffin pan.

Blend the peanut butter and oil in a large bowl. Add the milk, egg and sugar and blend until smooth.

In a separate bowl, combine the flour, baking powder, salt, cinnamon and allspice. Stir into the peanut butter mixture until just blended. Fold in the cranberries, then transfer the batter into the prepared muffin pan, filling the cups about two-thirds full.

Bake until golden brown and a toothpick inserted into a muffin comes out clean, 15-18 minutes. Cool in the pan for 5-10 minutes. Serve warm.

Makes 12 muffins
Source: Peanut Butter Planet by Robin Robertson