bread-soup can

By momofsixplus1

save your empty soup cans to make these small, cylindrical breads. slice them up into perfect little rounds and spread them with jelly

Ingredients

• 1 cup whole-wheat flour
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1 cup peanut butter
• 1/2 cup dark brown sugar
• 2 tbs butter or margarine. softened
• 1 egg
• 1 cup plus 2 tbs milk

Preparation

Step 1

heat oven to 350. grease 4 soup cans (10 3/4 oz each) with non-stick coloring spray. in small bowl, toss together flours, baking powder, salt, baking soda and cinnamon. set aside.

in medium bowl with electric mixer on medium, beat peanut butter, sugar, and butter until fluffy, about 1 minute. beat in egg. with mixer on low, beginning and ending with flour, alternately add flours and milk to peanut-butter mixture, beating until just blended.

divide batter evenly among soup cans. stand cans on baking sheet and bake 40 minutes, or until breads have risen above top of can.