Easy Peanut Butter Muffins

Close your eyes and imagine a pan of muffins coming out of the oven right now -- doesn't it make you smile with pleasure just thinking about it?! Well, wait until you bite into this. Whether it's for breakfast, lunch or snacks, you'll be smiling from ear to ear!

1/2 cup fat-free milk

1/4 cup reduced-fat creamy peanut butter

1 tablespoon no-fat sour cream

1 teaspoon vanilla extract

1 egg or equivalent in egg substitute

1 1/2 cups reduced-fat biscuit baking mix

Sugar substitute to equal 1/4 cup sugar, suitable for baking

1. Preheat oven to 375 F. Spray 8 wells of a 12-hole muffin pan with butter-flavored cooking spray or line with paper liners.

2. 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.

3. Bake for 15 to 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, 5g fat, 5g protein, 20g carb., 317mg sodium, 1g fiber; Diabetic Exchanges: 1 1/2 Starch, 1/2 Fat.

(c) 2012 King Features Synd., Inc.