Peanut Butter & Jelly Muffins

Make these muffins the night before and serve them for breakfast or pack them in a lunchbox. Like a peanut butter and jelly sandwich but without the crust!  WARNING: Check to make sure your school allows peanut products before sending these muffins in for lunch. Enjoy!

image credit: Taste of Home.com

image credit: Taste of Home.com

PEANUT BUTTER & JELLY MUFFINS

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 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 100% strawberry spreadable fruit (or your favorite flavor)

Directions:

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. Yield: 1 dozen.

Nutritional Info:
Serving Size- One Muffin
225 Calories, 8 grams of fat, 1 gram of fiber, 6 grams of protein
Exchanges: 2 starch, 1 1/2 fat

3 comments to Peanut Butter & Jelly Muffins