Favorite Peanut Butter & Jelly Muffins
Favorite Peanut Butter and Jelly Muffins recipe
Yield
12 servingsPrep
25 minCook
20 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
whole-wheat flour
|
|
| ¾ | cup |
all-purpose flour
|
|
| ¼ | cup |
sugar
|
|
| 4 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | large |
eggs
|
|
| 1 | cup |
milk, skim
|
|
| ¼ | cup |
vegetable oil
|
|
| ¼ | cup |
peanut butter
creamy |
|
| ¼ | cup |
fruit preserves
your choice |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
whole-wheat flour
|
|
| 177 | ml |
all-purpose flour
|
|
| 59 | ml |
sugar
|
|
| 2E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
milk, skim
|
|
| 59 | ml |
vegetable oil
|
|
| 59 | ml |
peanut butter
creamy |
|
| 59 | ml |
fruit preserves
your choice |
* |
Directions
In large bowl, mix flour, sugar, baking powder and salt. In small bowl, beat egg, milk and oil until blended; stir into flour mixture just until moistened (batter will be lumpy).
Fill muffin pan cups ⅓ full of batter. Drop about 1 teaspoon each of peanut butter and jelly in center of each; top with remaining batter. Bake 20 minutes or until golden.
Best served warm. Can freeze them individually and heat gently in toaster oven.
