Who doesn’t love peanut butter and jelly?! We LOVE the combination at our house. A peanut butter jar does not last long here. We like to smear it on everything :) As you all know, I love to bake after school snacks for my kiddos on a pretty regular basis…this muffin recipe is what I came up with earlier in the week. It’s a recipe that I added to my collection from Cooking Light Magazine long ago, 2007 to be exact. www.cookinglight.com You can use regular or crunchy peanut butter and any flavor of jam that you wish. They are fairly low-cal, coming in at 185 calories per muffin and over 5 grams of protein each. I hope you enjoy as much as we did. When I asked Kyle, my oldest son, his opinion, he told me “Mom, I ate 4 at one sitting.” I guess I’ll take that as a compliment!
Peanut Butter & Jelly Muffins
Ingredients
3/4 cup whole wheat flour
1 cup all-purpose flour
1/4 cup sugar
1/4 cup packed brown sugar
1 TBL baking powder
1/2 tsp salt
1 1/4 cup skim milk
1/3 cup peanut butter- creamy, crunchy, natural or regular
1/4 cup egg whites
2 TBL butter, melted
1 tsp vanilla
1/4 cup jam- strawberry, wild berry, your choice
Instructions
1. Preheat oven to 400 degrees
2. Combine dry ingredients in a large bowl. Make a well in the center, combine milk, peanut butter, egg whites, butter and vanilla. Add to flour mixture. Stir only to combine.
3. Spoon batter into 12 muffin cups. Fill each cup halfway with batter. Top each cup with 1 teaspoon of jam. Spoon remaining batter on top.
4. Bake at 400 degrees for 20 minutes. Let cool in pan for 5 minutes or so until set.
Makes 12 muffins
four sweetie pies 