Peanut Butter and Jelly Muffins

Peanut Butter and Jelly MuffinsRecipe
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.

Yield:

1 dozen (serving size: 1 muffin)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.