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Peanut Butter and Jam Muffins


Serves: 12 muffins

Prep Time: 20 minutes

Cooking Time: 25 minutes

Difficulty: Easy

Comments

This is a great spin on lunchbox pbj's and makes for a hearty breakfast muffin.

Ingredients

2 cups flour, whole wheat or all purpose

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon cinnamon, ground

1/2 teaspoon salt

1/3 cup peanut butter

3 tablespoons butter, light

1 cup milk, 1% fat

1/4 cup maple syrup

1 teaspoon vanilla extract

1/4 cup jam, strawberry

1/4 cup peanuts, roasted and salted

Preparation

Preheat oven to 400 degrees. Line a 12 cup muffin tin with paper liners. In a large bowl, mix the flour, sugar, baking powder, cinnamon and salt. Using a fork or pastry blender to cut in the peanut butter and butter until the mixture is in coarse crumbles. Mix in the milk, maple syrup, and vanilla until just mixed. The batter will be thick. Divide the mixture into the 12 muffin cups. Using a teaspoon, make a small well in the center of each muffin. Spoon 1 teaspoon of jam into each well. Sprinkle with crushed peanuts. Bake for 22 - 25 minutes or until a toothpick comes out clean. When possible serve warm.

Nutrition

Per Serving About: 210 calories, 9 g fat, 3 g saturated fat, 0 g trans fat, 6 g protein, 30 g carbohydrates, 3 g dietary fiber, 310 mg sodium


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