Peanut Butter ‘n’ Jelly Muffins

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

[quicklook-recipe prep_time=”10 min” cook_time=”15 min” serves=”12″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”25 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]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.[/step-item] [/step-list-wrapper]

[nutrition-info calories=”225″ calories_fat=”XX” fat=”8g” sat_fat=”3g” choles=”43mg” sodium=”315mg” carbs=”33g” sugars=”” protein=”6g” fiber=”1g”]

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

[/nutrition-info]

Originally Published in Reader's Digest

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