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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (108g) Recipe makes 12 servings |
||
| Calories 371 | ||
| Calories from Fat 133 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.9g | 22% | |
| Saturated Fat 2.6g | 12% | |
| Monounsaturated Fat 5.7g | ||
| Polyunsaturated Fat 5.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 37mg | 12% | |
| Sodium 428mg | 17% | |
| Potassium 203mg | 5% | |
| Total Carbohydrate 53.3g | 17% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 25.6g | ||
| Protein 7.8g | 15% | |
Peanut Butter and Jelly Muffins
By: *Parsley*
Aug 26, 2005
Fun muffins for kids (and adults, too!).
SERVES 12
Ingredients
- 2 1/2 cups flour
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- 2/3 cup crunchy peanut butter (or creamy pb)
- 3/4 cup milk
- 1/3 cup oil
- 2 eggs, beaten
- 10 ounces strawberry jam or grape jam
Directions
1
Preheat oven to 400.2
Spray 12-muffin tin with nonstick cooking spray or line with paper muffin cups.3
In a large mixing bowl, stir together flour, sugars, baking powder and salt.4
Cut in peanut butter with a pastry cutter or fork until mixture looks like coarse crumbs.5
Add milk, oil and eggs and stir until moistened.6
Spoon into muffin cups to fill only half way. (There should be batter left over). Create a well in each cup of batter and drop about 1 1/2 tbsp of jam into each well.7
Spoon remaining batter over the jam in each muffin cup.8
Bake at 400 for 20-25 minutes. Cool on wire rack before removing.
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- Course > Breads
- Course > Breakfast
- Preparation > Time to Make > < 60 mins
- Occasion > Brunch
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Debbb
On Sep 5, 2008
Wow!! I LOVED these muffins!! The peanut butter flavour shines through. My muffins were very moist until the 4th day & then they started to get a little dry. I used raspberry jam & a little less of it than the recipe called for. I also chose to use the creamy pb. Other than that, I followed the recipe exactly & won't change a thing for the next time!!
From: Boomette
On Sep 2, 2008
I used creamy pb and reduced the sugar just a little bit. I used field berry jam. They are beautiful and yummy. Thanks Parsley. Made for Market Tag.
From: evelyn/athens
On Oct 16, 2006
Nice peanutty flavour in these and we all loved the jam 'surprise' in the centres. I think the peanut flavour could be made even more pronounced, and the texture more interesting with the addition of chopped, roasted peanuts in the batter. They rose high and are very attractive.
From: BrotherAdso
On Nov 15, 2006
Very different muffin recipie! I like cutting the PB into the batter before everything else is added, it gives them a very crumbly, moist texture — no chewy or springy muffin here. These are a bit of a hassle — messier than traditional muffins and the wells in the batter are a bit tricky. Also, I reccomend a tad more peanut butter, or use of an all-natural PB, to bring that taste to the top. Used whole wheat flour. Overall, fun and tasty muffin.
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