PB&J Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups all-purpose flour 1/4 cup packed brown sugar 2 Tb baking powder 1/2 tsp salt 1/2 cup creamy peanut butter1 cup milk 1 egg, lightly beaten 3 Tb butter, melted 1/4 cup thick jam 1/3 cup honey roasted peanuts, chopped
Preheat oven to 350 F. Spray 12 cup muffin tin with cooking spray. Mix flour, baking powder, and salt. Add peanut butter, milk, butter, and egg beat on medium until thick and creamy.
Distribute half the batter equally among to muffin cups. Drop a teaspoon of jam in each cup and cover with remaining batter. Top with the chopped peanuts. Bake until the muffins are light golden, 15 to 20 minutes. Tranfer them to wire rack to cool. Serve warm or allow to cool completely and store in airtight container. The muffins will keep for 1 - 2 days.
Number of Servings: 12
Recipe submitted by SparkPeople user BDRIVER5.
Distribute half the batter equally among to muffin cups. Drop a teaspoon of jam in each cup and cover with remaining batter. Top with the chopped peanuts. Bake until the muffins are light golden, 15 to 20 minutes. Tranfer them to wire rack to cool. Serve warm or allow to cool completely and store in airtight container. The muffins will keep for 1 - 2 days.
Number of Servings: 12
Recipe submitted by SparkPeople user BDRIVER5.
Nutritional Info Amount Per Serving
- Calories: 206.1
- Total Fat: 7.0 g
- Cholesterol: 1.0 mg
- Sodium: 345.0 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 1.3 g
- Protein: 5.2 g
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