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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 198.4
  • Total Fat: 10.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 251.2 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 3.6 g
  • Protein: 6.3 g

View full nutritional breakdown of Whole Wheat Peanut Butter & Jam Muffins calories by ingredient
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Whole Wheat Peanut Butter & Jam Muffins

Submitted by: MOUNTAINTOPGIRL

Introduction

Very good for breakfast fast. It freezes well. Be careful if you heat in microwave, jelly will be very hot! Very good for breakfast fast. It freezes well. Be careful if you heat in microwave, jelly will be very hot!
Number of Servings: 12

Ingredients

    2 C whole wheat flour
    2 T Splenda
    1 T baking powder
    1/4 t salt
    4 t Just White egg substitute(=2 eggs)
    1/2 C Open Nature Peanut Butter(only peanuts & salt)
    1 1/2 C Almond Milk
    1/4 C cannola oil
    1/4 C strawberry jam

Directions

Adjust oven rack to top third position; preheat oven to 400 F. Coat 12-cup muffin pan with vegetable spray.
Thoroughly mix dry ingredients flour, sugar, baking powder, salt and Just Whites (if using liquid eggs mix with liquids) in large bowl. In medium bowl, blend peanut butter till smooth. Stir in milk & oil. Pour liquid mixture over dry ingredients and fold in just until combined; do not overmix.
Fill muffin cups a little less than 1/2 full with batter. With finger, make small indentation in middle of each one and with small teaspoon of jam. Top up each one with remaining batter - jam doesn't have to be completely covered. Bake for 20 minutes or until golden. Cool for 5 minutes before turning out into rack and allow to cool a little before serving. Best when served warm.

Serving Size: 1 muffin






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