Peanut Butter Muffins

Yields:	12 muffins
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2	cups	pastry flour, whole wheat
1	tablespoon	baking powder	non-alum
1/2	teaspoon	sea salt	optional
1/4	cup	peanut butter	crunchy
1/4	cup	vegetable oil	unrefined
1 1/2	cups	milk	fresh, or water, or milk substitute
4	tablespoons	molasses	unsulphured, or raw honey

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 oiled muffin tins or muffin cups 2/3 full.

Bake 12 to 15 minutes at 350 degrees F.

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These are the best muffins you will ever put your mouth on.