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Peanut Butter and Jelly Muffins

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.

Cooking Light NOVEMBER 2007

  • Yield: 1 dozen (serving size: 1 muffin)

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.

Nutritional Information

Amount per serving
  • Calories: 185
  • Calories from fat: 28%
  • Fat: 5.8g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.2g
  • Protein: 5.2g
  • Carbohydrate: 29.4g
  • Fiber: 1.6g
  • Cholesterol: 5.6mg
  • Iron: 1.2mg
  • Sodium: 288mg
  • Calcium: 113mg
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Peanut Butter and Jelly Muffins Recipe

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