PB&J Muffins
Minutes Prep time: 20
Minutes Total time: 45
Servings: 12
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 45
Servings: 12
Difficulty: easy
PAM® Original No-Stick Cooking Spray
2-1/2 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup creamy peanut butter
3/4 cup fat free milk
2 eggs
1/3 cup canola oil
1 jar (9.5 oz each) strawberry spreadable fruit, or favorite flavor
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 95 mg | 9% |
Carbohydrate | 47 g | 16% |
Cholesterol | 31 mg | 10% |
Total Fat | 13 g | 20% |
Iron | 2 mg | 9% |
Calories | 335 kcal | 17% |
Sodium | 283 mg | 12% |
Protein | 7 g | 14% |
Saturated Fat | 2 g | 9% |
Sugars | 24 g | 2% |
Vitamin C | 0 |
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, eggs 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 to 25 minutes, or until wooden pick inserted into center of muffin comes out clean. Cool 5 minutes in pan, then serve.
PB&J Muffins