PBJ MuffinsDelicious moist peanut butter muffins with a fruit center
Rate this recipe Time:
Hands On: 20 minutes
Total Time: 45 minutes Servings: Makes 12 servings (1 muffin each)
| Ingredients |
- PAM® Original No-Stick Cooking Spray
- 2-1/2 cups Eagle Mills® All-Purpose Unbleached Flour with Ultragrain®
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup Peter Pan® Creamy Peanut Butter
- 3/4 cup fat free milk
- 1/2 cup Egg Beaters® Original
- 1/3 cup Pure Wesson® Canola Oil
- 1 jar (9.5 oz each) strawberry spreadable fruit, or favorite flavor
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| Directions | - Preheat oven to 400°F. Spray 12-cup regular muffin pan with cooking spray. Combine flour, sugar, baking powder and salt in large bowl. Use 2 knives to add the peanut butter, mixing until coarse crumbs are formed. Add milk, Egg Beaters and oil; stir until just moistened.
- Spoon batter into muffin cups until half-full, creating a dip in center of each cup. Place 1 tablespoon fruit in the dip. Spoon remaining batter evenly over fruit in each cup.
- Bake 20-25 minutes, or until wooden pick inserted into center of muffin comes out clean. Cool 5 minutes in pan, then serve.
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 Nutrition Facts Amount per Serving Calories 315 % Daily Value* Total fat 19% 12 g Saturated fat 8% 2 g Cholesterol 0% 0 MG Sodium 12% 291 MG Carbohydrate 15% 46 g Dietary fiber 9% 2 g Sugars 2% 24 g Protein 14% 7 g Vitamin A 3% Vitamin C 0% Calcium 9% Iron 6% * Percent Daily Values are based on a 2,000 calorie diet |
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