Directions:
- In a large bowl, combine the flour, brown sugar, baking powder, baking soda, and salt.
- In a small mixing bowl, beat the eggs, yogurt, peanut butter and oil on low speed until smooth; stir into the dry ingredients just until moistened.
- Fill greased or paper-lined miniature muffin cups half full.
- Top each with 1/4 t jelly and remaining batter.
- Bake at 400 for 10-12 minutes or until golden brown.
- Cool for 5 minutes before removing from pans to wire racks.
- For regular size muffins; bake for 16-18 minutes; use 3/4 t jelly for each muffin instead of 1/4 t jelly.
- Makes 10 larger muffins.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1513.07 Kcal (6335 kJ) | ||
| Calories from fat | 607.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 67.49g | 104% | |
|---|---|---|---|
| Cholesterol | 328.8mg | 110% | |
| Sodium | 1596.79mg | 67% | |
| Potassium | 1434.44mg | 31% | |
| Total Carbs | 197.5g | 66% | |
| Sugars | 90.82g | 363% | |
| Dietary Fiber | 7.4g | 30% | |
| Protein | 38.67g | 77% | |
| Vitamin C | 20.5mg | 34% | |
| Iron | 5.1mg | 28% | |
| Calcium | 475.2mg | 48% | |
| Amount Per 100 g | |||
| Calories | 318.48 Kcal (1333 kJ) | ||
| Calories from fat | 127.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.21g | 104% | |
|---|---|---|---|
| Cholesterol | 69.21mg | 110% | |
| Sodium | 336.1mg | 67% | |
| Potassium | 301.92mg | 31% | |
| Total Carbs | 41.57g | 66% | |
| Sugars | 19.12g | 363% | |
| Dietary Fiber | 1.56g | 30% | |
| Protein | 8.14g | 77% | |
| Vitamin C | 4.3mg | 34% | |
| Iron | 1.1mg | 28% | |
| Calcium | 100mg | 48% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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