Peanut Butter 'n' Jelly Muffins

Name: Peanut Butter 'n' Jelly Muffins
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 12
Cuisine: Global
Ingredients: 186 milliliters thawed apple juice concentrate; 2 teaspoons baking powder; 1 teaspoons baking soda; 3 Tbsps butter, melted; 2 eggs; 61 milliliters fat-free milk; 250 grams all-purpose flour; 129 grams reduced-fat chunky peanut butter; 0 teaspoons salt; 113 milliliters strawberry spreadable fruit

If you have roughly 25 minutes to spend in the kitchen, Peanut Butter 'n' Jelly Muffins might be an amazing lacto ovo vegetarian recipe to try. This recipe makes 12 servings with 211 calories, 6g of protein, and 9g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. It works well as a very reasonably priced breakfast. This recipe from Taste of Home requires apple juice concentrate, salt, chunky peanut butter, and butter.

Instructions

In a large bowl, combine the flour, baking powder, baking soda and salt.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Bowl

Combine the eggs, apple juice concentrate, peanut butter, milk and butter; stir into dry ingredients just until moistened.

Ingredients you will need

Apple Juice Concentrate

Peanut Butter

Butter

Egg

Milk

Coat 12 muffin cups with 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.

Ingredients you will need

Fruit Spread

Cooking Spray

Equipment you will use

Muffin Liners

Bake at 350° 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.

Equipment you will use

Toothpicks