Peanut Butter And Jelly Muffins

recipe

Yield:

12 servings (serving size: 1 muffin)

Recipe from

Oxmoor House

Nutritional Information

Calories 208
Fat 6.6 g
Satfat 1.3 g
Protein 5.9 g
Carbohydrate 32.3 g
Cholesterol 18 mg
Iron 1.2 mg
Sodium 275 mg
Caloriesfromfat 29 %
Fiber 0.7 g
Calcium 96 mg

Ingredients

1 1/2 cups self-rising flour
3/4 cup firmly packed brown sugar
1 cup low-fat buttermilk
1/2 cup creamy peanut butter
1 large egg, lightly beaten
2 teaspoons vanilla extract
1/4 cup grape jelly
Cooking spray

Preparation

Preheat oven to 400°.

Combine flour and sugar in a large bowl; make a well in center of mixture. Combine buttermilk and next 3 ingredients; stir well. Add to dry ingredients, stirring just until dry ingredients are moistened.

Spoon about 2 tablespoons batter into each of 12 muffin cups coated with cooking spray. Place 1 teaspoon jelly in center of each; top with remaining batter.

Bake at 400° for 16 minutes or until muffins spring back when lightly touched in center.

Remove muffins from pan immediately; cool on a wire rack.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2001
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