Chocolate Peanut Butter Muffins

5 packets of MF maple and brown sugar oatmeal
1 packet of MF Chocolate pudding
6 TBSPS PB2 powdered peanut butter
2 packets of Stevia
1/4 tsp of baking soda
1/2 cup of Davinci Sugar Free peanut butter syrup
2 tsp of baking powder
1/2 tsp. of white vinegar
1 to 1 1/4 cup of cold water, added SLOWLY. If you don't have the PB syrup, use all the water. The taste isn't as strong, but it's still really good.

combine all ingredients and mix thoroughly. Add water slowly to ensure that the batter is not too runny. The batter should be moist but not runny or too dry. Drop by tablespoons into 12 regular sized muffin cups. Use silicone bakeware for uniform baking.

Bake at 350 degrees for 20 minutes. Inserted toothpicks should come out clean. Remove immediately from pan.

Yield: 12 muffins (6 MF meals and 3 MF snacks). Each serving counts as 1 MF and 1/2 MF snack. 1 TBSP of PB2 has recently been approved by the MF nutrition support as your daily snack.