Peanut Butter and Jelly Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
1. Preheat oven to 400°.
2. 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.
3. 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.
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