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Peanut Butter and Jelly Muffins

by on March 16, 2011 in Breads, Muffins March 16, 2011 BreadsMuffins
See post on claireg12’s site!
4.00 Mitt(s) 2 Rating(s)2 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 5

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Level: Easy

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Description

A delicious muffin that tastes just like your childhood favorite lunchtime sandwich.

Ingredients

  • 1 cup All-purpose Flour
  • ¾ cups Whole Wheat Flour
  • ¼ cups White Sugar
  • ¼ cups Packed Brown Sugar
  • 1 teaspoon Baking Powder
  • ½ teaspoons Salt
  • 1-¼ cup Skim Milk
  • ⅓ cups Creamy Peanut Butter
  • 1 whole Egg
  • 2 Tablespoons Butter
  • 1 teaspoon Vanilla Extract
  • ¼ Tablespoons Cherry Perserves

Preparation

Preheat oven to 400°F.

Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk.

Combine milk, peanut butter, egg, butter, and vanilla; add to the 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.

Bake at 400°F for 20 minutes or until muffins spring back when touched lightly in the center. Let cool in the pan 5 minutes. Remove from the pan and enjoy!

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2 Reviews

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jeremyslove on 3.27.2011

I agree, a little bit more peanut butter but they are wonderful…think next time I’ll put the jelly in between the dough instead at the end…make it jelly filled. The Cherry preserves were amazing with the peanut butter muffin taste. YUM

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Amber on 3.16.2011

I just made these on Monday (found the original recipe in Cooking Light). They are great! I’ve been eating one for breakfast each morning and they’re very filling. Under 200 calories each! Could use a little more peanut butter flavor though.

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