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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 196.6
  • Total Fat: 6.6 g
  • Cholesterol: 35.7 mg
  • Sodium: 223.8 mg
  • Total Carbs: 27.9 g
  • Dietary Fiber: 3.2 g
  • Protein: 6.5 g

View full nutritional breakdown of Peanut Butter 'n' Jelly Muffins calories by ingredient
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Peanut Butter 'n' Jelly Muffins

Submitted by: KDA1981
Peanut Butter 'n' Jelly Muffins

Introduction

Yummy muffins. Great breakfast food. Yummy muffins. Great breakfast food.
Number of Servings: 12

Ingredients

    2 cups whole wheat flour
    2 t baking powder
    3/4 t baking soda
    1/4 t salt
    2 eggs
    3/4 cup apple juice concentrate
    1/2 cup natural peanut butter
    1/4 cup 1% milk (or fat free, your choice)
    1/3 cup applesauce
    1/3 cup reduced sugar preserves of your choice (I used strawberry)

Directions

In a large bowl, combine the flour, baking powder, baking soda, and salt. Combine the eggs, apple juice concentrate, peanut butter, milk and butter, stir into dry ingredients just until moistened.
Coat 12 muffin cups with nonstick cooking spray. Spoon half of the batter into cups. Spoon about 1 & 1/4 teaspoons preserves into the center of each; top with remaining batter. Bake at 350 degrees for 15-20 mins or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Makes 12 large muffins.

Number of Servings: 12

Recipe submitted by SparkPeople user KDA1981.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    I subbed berry yogurt for the juice concentrate to lower sugar and it worked fine. Fantastic recipe! - 12/21/08

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  • very delicious and moist. I tried it with pureed zucchini squash instead of apple sauce and apple juice. It should taste even better with the apple. I also added a bout a tablespoon more peanut butter too. - 7/12/11

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  • All I'm tasting is the whole wheat flour and not much of the peanut butter taste. I find it quit strong in just the flour taste, and to make again I would try half and half whole wheat and regular flour. - 1/23/11

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