Peanut Butter & Jelly Muffins
Yield
1 dozenPrep
20 minCook
17 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
whole-wheat flour
|
|
| ½ | cup |
sugar
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
peanut butter
crunchy style |
|
| ¾ | cup |
milk, skim
|
|
| 2 | small |
eggs
|
|
| ¼ | cup |
fruit preserves
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
whole-wheat flour
|
|
| 118 | ml |
sugar
|
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 177 | ml |
peanut butter
crunchy style |
|
| 177 | ml |
milk, skim
|
|
| 2 | small |
eggs
|
|
| 59 | ml |
fruit preserves
|
* |
Directions
Combine the flour, sugar, baking powder and the salt in a mixing bowl.
Cut in the peanut butter with two forks or a pastry blender until the mixture resembles coarse crumbs.
Add the milk and eggs all at once, stirring until the flour is moistened.
Place 2 tablespoons of the batter into a greased, fluted or plain muffin cup.
Place 1 teaspoon of the preserves in the center of the batter and top with 2 tablespoons more of the batter.
Repeat until you have 12 muffins.
Bake in a 375 degree F oven for 15 to 17 minutes.
Remove from the muffin cups and cool on a rack.
