Peanut Butter and Jelly Muffins
- Number of Servings: 12
Ingredients
1 cup all-purpose flour3/4 cup wheat flour1/4 cup granulated sugar1/4 cup packed dark brown sugar1 tablespoon baking powder1/2 teaspoon salt1 1/4 cups fat-free milk1/3 cup creamy peanut butter1/4 cup egg substitute2 tablespoons butter, melted1 teaspoon vanilla extractCooking spray1/4 cup strawberry jam
Preheat oven to 400°.
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.
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.
Number of Servings: 12
Recipe submitted by SparkPeople user SEBLACKB.
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.
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.
Number of Servings: 12
Recipe submitted by SparkPeople user SEBLACKB.
Nutritional Info Amount Per Serving
- Calories: 179.1
- Total Fat: 4.6 g
- Cholesterol: 5.7 mg
- Sodium: 293.8 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 1.4 g
- Protein: 5.1 g
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