Peanut Butter 'n' Jelly Muffins

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

More on:

• Healthy Foods
• Diabetes
• Diet Recipes
• Diabetes Recipes
• Family Lunch

Preparation time: 10 minutes
Cooking time: 15 minutes

You Will Need
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




What to Do
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.

Serves 12


Nutritional analysis: 1 muffin equals 225 calories, 8 g fat (3 g saturated fat), 43 mg cholesterol, 315 mg sodium, 33 g carbohydrate, 1 g fiber, 6 g protein. Diabetic exchanges: 2 starch, 1-1/2 fat.

From Light & Tasty - August/September 2005

 

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