Peanut Butter and Jelly Muffins |

Peanut Butter and Jelly Muffins

October 1st, 2009 |

Author: admin

I’ve been trying to be good about packing the kids’ lunches most days for school. However, I get bored with the same-old, same-old, so I keep an eye out for interesting recipes that will keep well. I found several versions on the internet. I can’t remember where the original link came from, I think from Light and Tasty magazine.

The kids thought the muffins were pretty good. I liked that I could freeze some for later lunches and snacks. They are also no-sugar added, which is a definite plus!

Recipe: Peanut Butter and Jelly Muffins

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
3/4 cup apple juice concentrate
1/2 cup reduced-fat chunky peanut butter
1/4 cup fat-free milk
3 tablespoons butter, melted
1/3 cup 100% strawberry spreadable fruit

Instructions

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 nonstick 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°F 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.

Posted in Food