Peanut Butter and Jelly Muffins Recipe

Save time with this easy breakfast recipe that your family can take on the go. High in fiber and protein, these low fat muffins will be a hit with young and old alike.

Ingredients

  • 1 1/4 cups skim milk
  • 1/3 cup reduced-fat creamy peanut butter
  • 1/4 cup egg substitute
  • 2 Tbsp trans fat free margarine, melted
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/4 cup granulated sugar
  • 1/4 cup packed dark brown sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup strawberry jam

Directions

  1. Preheat oven to 400°. Lightly coat a 12-cup muffin tin with nonstick cooking spray.
  2. In a bowl, mix milk, peanut butter, egg substitute, margarine and vanilla until well combined.
  3. In a large bowl, whisk flours, sugars, baking powder and salt. Make a well in center of flour mixture and pour wet ingredients into the well. Stir until a batter just forms. Do not over mix.
  4. Fill each cup half full with batter and spoon 1 teaspoon of jam into each. Add another dollop of batter on top to cover jam.
  5. Bake until golden brown, about 20 minutes. Let cool in pan for 5 minutes. Remove from pan and transfer to a wire rack to cool completely.

Nutrition Facts

Serving Size

Amount Per Serving

Calories
185
% Daily Value*
  • Total Fat
    6g
    9%
  • Saturated Fat
    2g
    10%
  • Cholesterol
    6mg
    2%
  • Sodium
    288mg
    12%
  • Total Carbohydrate
    29g
    10%
  • Dietary Fiber
    2g
    8%
  • Sugars
  • Protein
    5g
    10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calories needs.