Peanut Butter and Jelly Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
none
1) Preheat oven to 350. Line 12 muffin cup pan with baking cups
2) In a large bowl, mix peanut butter, sugar, margarine with a wooden spoon until well combined. Stir in the yogurt and egg white.
3) Add the flour, baking powder, baking soda, and salt. Stir until just combined, but do not overmix.
4) Divide batter among muffin cups and drop a spoonful of jelly on top of each.
5) Bake until the tops of the mufins are lightly browned and a toothpick inserted in center comes out clean. 20 - 25 minutes. Turn muffins onto rack to cool.
6) Store in an airtight container at room temp for up to 2 days, or wrap individually and freeze up to 1 mth.
Number of Servings: 12
Recipe submitted by SparkPeople user WATTLEY.
2) In a large bowl, mix peanut butter, sugar, margarine with a wooden spoon until well combined. Stir in the yogurt and egg white.
3) Add the flour, baking powder, baking soda, and salt. Stir until just combined, but do not overmix.
4) Divide batter among muffin cups and drop a spoonful of jelly on top of each.
5) Bake until the tops of the mufins are lightly browned and a toothpick inserted in center comes out clean. 20 - 25 minutes. Turn muffins onto rack to cool.
6) Store in an airtight container at room temp for up to 2 days, or wrap individually and freeze up to 1 mth.
Number of Servings: 12
Recipe submitted by SparkPeople user WATTLEY.
Nutritional Info Amount Per Serving
- Calories: 193.6
- Total Fat: 7.4 g
- Cholesterol: 0.2 mg
- Sodium: 435.0 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 1.1 g
- Protein: 4.5 g
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