- Non-stick cooking spray
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 3/4 cup crunchy peanut butter
- 2 eggs
- 3/4 cup milk
- 1/4 cup fruit preserves
Peanut Butter and Jelly Muffins
Featured in the Honolulu Star-Advertiser on August 21, 2019.
Ingredients:
Directions:
- Heat oven to 400°F.
- Coat muffin pans with non-stick cooking spray.
- In a large bowl, sift flour, baking powder, salt, and sugar.
- Cut in peanut butter until mixture resembles coarse cornmeal.
- In a small bowl, combine eggs and milk; stir into flour mixture, mixing only enough to moisten flour.
- Spoon half of the batter into prepared pans.
- Place 1 teaspoon preserves in center of each muffin cup; top with remaining batter.
- Bake for 15 to 17 minutes.
Makes 12 muffins.
Tip: Over mixing can cause muffins to become dense and chewy. It should usually only take 10 to 12 strokes to mix batter.
Approximate Nutrient Analysis per muffin:
250 calories, 10 g fat, 2 g saturated fat, 35 mg cholesterol, 300 mg sodium, 33 g carbohydrate, 2 g fiber, 14 g sugar, 8 g protein
