Peanut Butter and Jelly Muffins

TamTastic

Peanut Butter and Jelly Muffins

Consider these 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.



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.

Yield
1 dozen (serving size: 1 muffin)

Nutritional Information
CALORIES 185(28% from fat); FAT 5.8g (sat 2g,mono 2.3g,poly 1.2g); IRON 1.2mg; CHOLESTEROL 5.6mg; CALCIUM 113mg; CARBOHYDRATE 29.4g; SODIUM 288mg; PROTEIN 5.2g; FIBER 1.6g

TamTastic

Peanut Butter and Jelly Muffins

Consider these 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.



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.

Yield
1 dozen (serving size: 1 muffin)

Nutritional Information
CALORIES 185(28% from fat); FAT 5.8g (sat 2g,mono 2.3g,poly 1.2g); IRON 1.2mg; CHOLESTEROL 5.6mg; CALCIUM 113mg; CARBOHYDRATE 29.4g; SODIUM 288mg; PROTEIN 5.2g; FIBER 1.6g

snelfk

what about sugar free or "simple" jams, would they work?

heartshapdworld

Yummy...but is it possible to eat just one or two or three or....

TamTastic

what about sugar free or "simple" jams, would they work?

I would think they would. The warning about not using a natural peanut butter is for the "batter" part and I can see how that might mess up the composition....but for the part in the middle, I don't think it would matter. You can probably use any kind of jam you want!

Healthier_Me

I posted a similar recipe last year.

iLuvMyChemicalRomane

that looks great. i cant wait to try thoughs.

TNTPete

When I get home I am soooo making these. Yummy

TamTastic

Bump