Peanut Butter ‘n’ Jelly Muffins

There's a lip-smacking surprise in the center of each of these yummy muffins.

from Light & Tasty | August/September 2005
Peanut Butter ‘n’ Jelly Muffins

Quick look

  • prep 10 min    cook 15 min
  • serves 12

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 3/4 cup 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

    How to make it  25 minutes


  • 1

    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.

  • 2

    Coat 12 muffin cups with nonstick 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.

  • 3

    Bake at 350°F 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.

Nutritional Information(per serving)

  • Calories: 225
  • Calories from Fat: XX
  • Fat: 8g
  • Saturated Fat: 3g
  • Cholesterol: 43mg
  • Sodium: 315mg
  • Carbs: 33g
  • Protein: 6g
  • Fiber: 1g

Diabetic exchanges: 2 starch, 1-1/2 fat.

Hungry for the best food ideas?

Get our weekly Food Reads newsletter

Sending Message
how we use your e-mail