Peanut Butter and Jelly Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
* *Whole Wheat Flour, 2 cup (remove) * *Splenda No Calorie Sweetener, 3/8 cup (remove) * Baking Powder, 2 tsp (remove) * Morton Light Salt Mixture, 1 tsp (remove) **Flax Seed Meal (ground flax), 2 tbsp (remove) * *Jif Creamy Peanut Butter, reduced fat, 3/4 cup (remove) * *Egg white, 2 (remove) * *Skim Milk, 1 cup (remove) * Smuckers Sugar Free Strawberry Preserves with Splenda, 6 tbsp (remove)
Preheat oven to 350 degrees.
Stir together whole wheat flour, splenda, baking powder, salt, and flax seed meal.
Add peanut butter, cutting it into the flour mix, until mixed and crumbly.
Stir together the egg whites and milk in a separate bowl.
Fold the dry ingredient mix into the milk/egg mixture just until moistened.
Fill each of 12 muffin cups. Next, create a 3/4" wide well in the center of each muffin, approximately 1" deep. Fill each well with 1/2-3/4 tsp of the strawberry preserves (or jelly flavor of your choice).
Bake at 350 for 20-25 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user MEMRYLAPS.
Stir together whole wheat flour, splenda, baking powder, salt, and flax seed meal.
Add peanut butter, cutting it into the flour mix, until mixed and crumbly.
Stir together the egg whites and milk in a separate bowl.
Fold the dry ingredient mix into the milk/egg mixture just until moistened.
Fill each of 12 muffin cups. Next, create a 3/4" wide well in the center of each muffin, approximately 1" deep. Fill each well with 1/2-3/4 tsp of the strawberry preserves (or jelly flavor of your choice).
Bake at 350 for 20-25 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user MEMRYLAPS.
Nutritional Info Amount Per Serving
- Calories: 180.1
- Total Fat: 6.8 g
- Cholesterol: 0.4 mg
- Sodium: 322.5 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 3.3 g
- Protein: 8.4 g