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2 Tasse | all-purpose flour |
1/3 Tasse | sugar |
2 Teelöffel | baking powder |
1/4 Teelöffel | salt |
1 Tasse | skim milk |
1/2 Tasse | Reduced fat peanut butter |
1/4 Tasse | Refrigerated egg substitute |
1 Teelöffel | vanilla extract |
Oven 350. Spray a 9x5 loaf pan with cooking spray. In large bowl, combine flour, sugar, baking powder, and salt. Mix well In medium bowl, combine milk, peanut butter, egg sub, and vanilla. Mix well. Add milk mixture to flour mixture, stirring until just moistened. Pour batter into pan; smooth out top.
Bake 50 minutes, or until top is golden and a toothpick inserted in middle comes out clean. Place pan on wire rack and cool slightly. Remove from pan and cool completely on rack.
over batter, then top with remaining peanut butter batter. Using a knife, gently swirl jelly through the batter to create a marbled effect. Bake as directed.
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