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Peanut Butter and Jelly Muffins

Yield 1 dozen (serving size: 1 muffin)
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.

Ingredients

  • 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
  • Cooking spray
  • 1/4 cup strawberry jam

Nutrition Information

  • calories 185
  • caloriesfromfat 28 %
  • fat 5.8 g
  • satfat 2 g
  • monofat 2.3 g
  • polyfat 1.2 g
  • protein 5.2 g
  • carbohydrate 29.4 g
  • fiber 1.6 g
  • cholesterol 5.6 mg
  • iron 1.2 mg
  • sodium 288 mg
  • calcium 113 mg

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.