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Peanut Butter ‘n’ Jelly Muffins

There's a delightful surprise hiding within these yummy muffins. They are simple to prepare, so they bake up easily. —Taste of Home Test Kitchen
  • Total Time
    Prep: 10 min. Bake: 15 min. + cooling
  • Makes
    1 dozen

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup thawed apple juice concentrate
  • 1/2 cup reduced-fat chunky peanut butter
  • 1/4 cup fat-free milk
  • 3 tablespoons butter, melted
  • 1/3 cup strawberry spreadable fruit

Directions

  • In a large bowl, combine the flour, baking powder, baking soda and salt. Combine the eggs, apple juice concentrate, peanut butter, milk and butter; stir into dry ingredients just until moistened.
  • Coat 12 muffin cups with cooking spray. Spoon half of the batter into cups. Spoon about 1-1/4 teaspoons spreadable fruit into the center of each; top with remaining batter.
  • Bake at 350° for 15-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts
1 each: 225 calories, 8g fat (3g saturated fat), 43mg cholesterol, 315mg sodium, 33g carbohydrate (12g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

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