Rating: 3.5 stars
26 Ratings
  • 1 star values: 3
  • 2 star values: 1
  • 3 star values: 6
  • 4 star values: 8
  • 5 star values: 8

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.

Mark Scarbrough
Recipe by Cooking Light November 2007

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

185 calories; calories from fat 28%; fat 5.8g; saturated fat 2g; mono fat 2.3g; poly fat 1.2g; protein 5.2g; carbohydrates 29.4g; fiber 1.6g; cholesterol 5.6mg; iron 1.2mg; sodium 288mg; calcium 113mg.
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