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Peanut Butter And Jelly Muffins Recipe
|All purpose flour||2 Cup (32 tbs)|
|Granulated sugar||3 Tablespoon|
|Baking powder||1 Tablespoon|
|Creamy peanut butter||3⁄4 Cup (12 tbs)|
|Milk||1 Cup (16 tbs)|
|Raspberry jelly/Strawberry jelly||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 2591 Calories from Fat 920
% Daily Value*
Total Fat 106 g162.7%
Saturated Fat 21.3 g106.6%
Trans Fat 0 g
Cholesterol 234.1 mg
Sodium 2069.6 mg86.2%
Total Carbohydrates 353 g117.6%
Dietary Fiber 19.7 g78.7%
Sugars 114.7 g
Protein 82 g164%
Vitamin A 9.6% Vitamin C 1.1%
Calcium 143% Iron 80.1%
*Based on a 2000 Calorie diet
Place paper liners in muffin pan.
Spray liners with non-stick spray.
Mix flour, sugar, and baking powder in a large bowl.
Put peanut butter and egg in another bowl and beat with a wooden spoon until smooth.
Add milk, a little at a time, stirring after each addition.
Pour peanut butter mixture over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened.
Mixture will be stiff, more like dough than batter.
Spoon 2 scant tablespoons batter into each muffin cup and smooth surface with your fingers until it touches the edge of the baking cup.
Top each muffin with a heaping teaspoon of jelly, then cover with 2 more tablespoons batter.
Bake 20-25 minutes or until lightly browned.