Pint-Size PB & J Muffins

Yield: 2 dozen muffins (serving size: 2 muffins)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 121
  • Calories from fat: 24%
  • Fat: 3.2g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.9g
  • Carbohydrate: 20.7g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 115mg
  • Calcium: 51mg


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup vanilla low-fat yogurt
  • 1 tablespoon vegetable oil
  • 2 tablespoons creamy peanut butter
  • 2 egg whites
  • Vegetable cooking spray
  • 2 tablespoons strawberry jelly or grape jelly


  1. Combine first 4 ingredients; make a well in center of mixture. Combine sugar and next 4 ingredients; beat at low speed of an electric mixer until blended. Add to dry ingredients; stir just until moistened.
  2. Spoon batter into 24 miniature muffin cups coated with cooking spray, filling half full. Top each with 1/4 teaspoon jelly, and top with remaining batter. Bake at 400° for 12 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; let cool on a wire rack.
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