Peanut Butter ‘n’ Jelly Muffins
Total TimePrep: 10 min. Bake: 15 min. + cooling
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup thawed apple juice concentrate
- 1/2 cup reduced-fat chunky peanut butter
- 1/4 cup fat-free milk
- 3 tablespoons butter, melted
- 1/3 cup strawberry spreadable fruit
- In a large bowl, combine the flour, baking powder, baking soda and salt. Combine the eggs, apple juice concentrate, peanut butter, milk and butter; stir into dry ingredients just until moistened.
- Coat 12 muffin cups with cooking spray. Spoon half of the batter into cups. Spoon about 1-1/4 teaspoons spreadable fruit into the center of each; top with remaining batter.
- Bake at 350° for 15-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts1 each: 225 calories, 8g fat (3g saturated fat), 43mg cholesterol, 315mg sodium, 33g carbohydrate (12g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
Mar 22, 2014
I thought these were dry as well, but still tasty. I used grape spreadable fruit and they turned out beautiful. Wonder if some pudding mix would help with the dryness? Not sure, but will watch for suggestions!
Mar 6, 2013
No comment left
Oct 3, 2012
These weren't bad, but they weren't as good as I expected. The peanut butter mixture seemed a bit dry and requires you to drink a large glass of milk just to wash it down. Maybe I didn't put enough jam inside?
Aug 18, 2012
AWESOME LOVE IT
Feb 19, 2011
These were great! I didn't have strawberry though, so I substituted with some blackberry jam that I had and they were wonderful. I will make these again for sure. The fact that they are a healthy treat makes it a great option to give my kids, or whole family, and feel good about it. (Great on the go breakfast!!)
Nov 30, 2010
These tasted very good... however, they made a huge mess. The strawberry preserves leaked out of the muffins while baking, getting sticky, baked on preserves all over my muffin pan. Be sure to put plenty of the muffin batter on top of the strawberry if you make them.
Sep 3, 2010
My son and I made these on Wednesday. Love the recipe because it uses 1/4, 1/3, 1/2 and 1 cup measurements. Good math refresher just before school starts. OH, and I also love the recipe because the muffins are fantastic! They did a disappearing act in my house. Very very good!
Mar 27, 2010
These were inedible. I did sub apple juice for applesauce but I wouldn't think that would make that much difference.
Jan 17, 2010
I was very pleased with these. They weren't heavy, and the balance between the peanut butter and strawberry flavors was just right.
Aug 20, 2009
With the way the economy is these days, it is nice to see a recipe that is from scratch. I am eager to try this recipe for my son. It also is great cause if your running late you can grab a muffin and eat it on the way to school or work.