Peanut Butter & Jam Muffins Recipe

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Peanut Butter & Jam Muffins Recipe
Peanut Butter & Jam Muffins Recipe photo by Taste of Home
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Peanut Butter & Jam Muffins Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

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

Nutritional Facts

1 muffin: 161 calories, 5g fat (1g saturated fat), 2mg cholesterol, 244mg sodium, 29g carbohydrate (15g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

  • 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 large egg white
  • 2 tablespoons honey
  • 1/4 cup seedless strawberry jam
  1. 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.
  2. Fill greased or foil-lined muffin cups half full. Drop 1 teaspoon jam into the center of each muffin; cover with remaining batter.
  3. 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.
Originally published as Peanut Butter & Jam Muffins in Country Woman August/September 2012, p47

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