Peanut Butter And Jelly Muffins

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 208
  • Fat: 6.6g
  • Saturated fat: 1.3g
  • Protein: 5.9g
  • Carbohydrate: 32.3g
  • Cholesterol: 18mg
  • Iron: 1.2mg
  • Sodium: 275mg
  • Calories from fat: 29%
  • Fiber: 0.7g
  • Calcium: 96mg


  • 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


  1. Preheat oven to 400°.
  2. 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.
  3. 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.
  4. Bake at 400° for 16 minutes or until muffins spring back when lightly touched in center.
  5. Remove muffins from pan immediately; cool on a wire rack.
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