Peanut Butter & Jam Muffins Recipe

Peanut Butter & Jam Muffins Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Selling youngsters on bran muffins is a breeze when PB&J are key ingredients. Moist and easy to freeze, they make a fast and portable breakfast food or anytime snack.—Judy Van Heek, Crofton, Nebraska

This recipe is:

Quick

Diabetic Friendly

Subscriber Exclusive

[X]

Rate Peanut Butter & Jam Muffins Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Peanut Butter & Jam Muffins Recipe

Prep: 20 min. Bake: 15 min.

Yield: 12 Servings

15 15 30

Ingredients

1 cup all-purpose flour
1 cup oat bran
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup 2% milk
1/2 cup unsweetened applesauce
1/3 cup peanut butter
1 egg white
2 tablespoons honey
1/4 cup seedless strawberry jam

Directions

In a large bowl, combine the flour, oat bran, brown sugar, baking powder, salt and baking soda. In a small bowl, beat the milk, applesauce, peanut butter, egg white and honey on low speed until smooth; stir into the dry ingredients just until moistened.
Fill greased or foil-lined muffin cups half full. Drop 1 teaspoon jam into the center of each muffin; cover with remaining batter.
Bake at 400° for 15-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Nutritional Facts 1 muffin equals 161 calories, 5 g fat (1 g saturated fat), 2 mg cholesterol, 244 mg sodium, 29 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as Peanut Butter & Jam Muffins in Country Woman August/September 2012, p47