Peanut Butter And Jam Muffins Recipe

Name: Peanut Butter And Jam Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. flour; 2 tsp. baking powder; 1 tsp. baking soda; 2 eggs; 1/4 c. milk; 1/2 c. natural peanut butter; 3/4 c. thawed, frozen, unsweetened apple juice; 1/4 c. margarine; 6 Tbsp. no-sugar strawberry fruit spread; 1/2 c. chopped peanuts

Servings: persons

2 c. flour
2 tsp. baking powder
1 tsp. baking soda
2 eggs
1/4 c. milk
1/2 c. natural peanut butter
3/4 c. thawed, frozen, unsweetened apple juice
1/4 c. margarine
6 Tbsp. no-sugar strawberry fruit spread
1/2 c. chopped peanuts

1
Combine dry ingredients in bowl; set aside.
2
Beat eggs and peanut butter until smooth.
3
Blend in apple juice concentrate, milk and margarine.
4
Add to dry ingredients, mixing just until dry ingredients are moistened.
5
Add peanuts.
6
Spoon half of batter evenly into 12 greased muffin pans.
7
Drop 1 1/2 teaspoons strawberry fruit spread into center of each.
8
Cover with remaining batter.
9
Bake at 350u00b0 for 18 minutes.
10
Let cool 5 minutes.
11
Remove from pan.
12
Serve warm.

897

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 c. flour, 2 tsp. baking powder, 1 tsp. baking soda, 2 eggs, and more.

Yes, Peanut Butter And Jam Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter And Jam Muffins

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