Peanut Butter & Jam Muffins |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Selling youngsters on bran muffins is a breeze when PB&J are key ingredients. Moist and easy to freeze, they make a fast and portable breakfast food or anytime snack.Judy Van Heek, Crofton, Nebraska Ingredients:
1 cup king arthur unbleached all-purpose flour |
1 cup oat bran |
1/2 cup packed brown sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1 cup 2% milk |
1/2 cup unsweetened applesauce |
1/3 cup peanut butter |
1 egg white |
2 tablespoons honey |
1/4 cup seedless strawberry jam |
Directions:
1. In a large bowl, combine the flour, oat bran, brown sugar, baking powder, salt and baking soda. In a small bowl, beat the milk, applesauce, peanut butter, egg white and honey on low speed until smooth; stir into the dry ingredients just until moistened.
2. Fill greased or foil-lined muffin cups half full. Drop 1 teaspoon jam into the center of each muffin; cover with remaining batter.
3. Bake at 400° for 15-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
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