Peanut Butter Muffin
Toasty, hearty English muffins topped with peanut butter and apples make a quick, weekday breakfast.
2 Tablespoons peanut butter
2 whole-wheat English muffins, cut in half and toasted
- Wash hands with warm water and soap. Wash fresh fruits before preparing.
- Spread peanut butter on muffin halves.
- Cut apple in half, Remove core section and seeds. Cut apple in very thin slices.
- Top English muffins with apple slices. Sprinkle with cinnamon.
- Eat and enjoy.
Prep and cook time:
calories 134; carbohydrate, 20 g; protein, 5 g; total fat 5 g; saturated fat 1 g; trans fat 0 g; cholesterol 0 mg; fiber 4 g; total sugars, 7 g; sodium 192 mg; calcium 91 mg; folate, 22 mcg; iron 1 mg; and percentage of calories from fat 34%.
Rick Gayle Studio; Image and recipe provided by: Arizona Nutrition Network