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Peanut Butter and Jelly Muffins Recipe - Healthy Cooking Demo

Nutrition Facts

Yield: 12 muffins, Portion: 1 muffin
    • Calories: 185
    • Fat: 6g
    • Saturated Fat: 2g
    • Cholesterol: 6mg
    • Sodium: 288mg
    • Carbohydrates: 29g
    • Fiber: 2g
    • Protein: 5g
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Peanut Butter and Jelly Muffins Recipe

Heart Healthy Recipe Diabetes Recipe
Save time with this easy breakfast recipe that your family can take on the go. High in fiber and protein, these low fat muffins will be a hit with young and old alike.

Ingredients

    • 1 1/4 cups skim milk
    • 1/3 cup reduced-fat creamy peanut butter
    • 1/4 cup egg substitute
    • 2 Tbsp trans fat free margarine, melted
    • 1 tsp vanilla extract
    • 1 cup all-purpose flour
    • 3/4 cup whole wheat flour
    • 1/4 cup granulated sugar
    • 1/4 cup packed dark brown sugar
    • 1 Tbsp baking powder
    • 1/2 tsp salt
    • 1/4 cup strawberry jam

Preparation

    • Preheat oven to 400°. Lightly coat a 12-cup muffin tin with nonstick cooking spray.
    • In a bowl, mix milk, peanut butter, egg substitute, margarine and vanilla until well combined.
    • In a large bowl, whisk flours, sugars, baking powder and salt. Make a well in center of flour mixture and pour wet ingredients into the well. Stir until a batter just forms. Do not over mix.
    • Fill each cup half full with batter and spoon 1 teaspoon of jam into each. Add another dollop of batter on top to cover jam.
    • Bake until golden brown, about 20 minutes. Let cool in pan for 5 minutes. Remove from pan and transfer to a wire rack to cool completely.

Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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