Pint-Size PB & J Muffins

recipe

Yield:

2 dozen muffins (serving size: 2 muffins)

Recipe from

Cooking Light

Nutritional Information

Calories 121
Caloriesfromfat 24 %
Fat 3.2 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.9 g
Carbohydrate 20.7 g
Fiber 0.4 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 115 mg
Calcium 51 mg

Ingredients

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

Preparation

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.

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.

January 1996
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