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Peanut Butter & Jam Muffins

 Peanut Butter & Jam Muffins
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
12 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

  • 1 cup King Arthur Unbleached 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.

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Peanut Butter & Jam Muffins (continued)

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.