Consider these muffins a breakfast version of a peanut butter and jelly sandwich. Don't use a natural-style peanut butter in this recipe; it won't have enough sugar or fat to help the muffins rise.
1 cup all-purpose flour (about 4 1/2 ounces)
3/4 cup whole wheat flour (about 3 1/2 ounces)
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups fat-free milk
1/3 cup creamy peanut butter
1/4 cup egg substitute
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 cup strawberry jam
How to Make It
Preheat oven to 400°.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients (through vanilla); add to flour mixture, stirring just until moist.
Spoon batter into 12 muffin cups coated with cooking spray. Fill each cup half full with batter. Spoon 1 teaspoon jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan, and cool on a wire rack.
I was excited to try these; however, disappointed with the results. I thought they were very, very dry and didn't have much flavor at all. My kids did not like them at all. I am actually amazed that there were so many good reviews about this recipe.
Made these for my family and absolutely love them. They aren't loaded with sugar, but will satisfy everyone's sweet tooth. I made 3 kinds... blueberry preserve, strawberry jam and apricot jam all divine!
These are great! They are fantastic just out of the oven and really good room temp also. I made them to freeze and eat before the gym after work but I've been snacking on them pretty much anytime because they are so good. They really taste just like a PB&J on wheat bread. I used seedless red raspberry jab because its my favorite but I'm thinking I may have to try other flavors so I can have a stock pile of variety in my freezer:)
Loved these and so did my non-sweet tooth having boyfriend. They're perfect for camping/climbing trips. Used blackberry jam because I had it on hand, and it was fabulous. Texture was perfect. Definitely worth trying.
I think these are a tasty and filling breakfast muffin. They are definitely not sweet, or similar to peanut butter cookies - so keep that in mind.
I followed another reviewer's suggestion and heated up the peanut butter - I agreed that helped make it easier to mix.
I heated them up in the microwave for 20 seconds every morning before eating which made them extra yummy.
My fiance didn't really like them - he thought they were bland. I'm on a restricted diet though, and don't get to eat many sweets, so they were a nice treat for me!
I heated up my peanut butter so it would blend evenly with the rest of the wet ingredients, and the muffins turned out pretty good. Next time, I'll probably use more peanut butter (and a chunky version, like other reviewers have recommended), more brown sugar, and way more jam.
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