Recipes Peanut Butter & Jelly Muffins (Vegetarian, Breakfast, Breads)

Serving Size
Number of Servings

    2 cups flour
    3 Tbsp. sugar
    1 Tbsp. baking powder
    3/4 cup peanut butter (crunchy or creamy)
    1 large egg
    1 cup low-fat milk
    1/3 cup all-fruit spread (strawberry or raspberry)
    Nonstick vegetable cooking spray


Preheat oven to 350 degrees. Spray muffin tin with nonstick vegetable cooking spray or line with baking cups. In a large bowl, mix flour, sugar and baking powder. In another bowl, beat peanut butter and egg until smooth. Add milk a little at a time, stirring after each addition. Pour peanut butter mixture over dry ingredients; fold in just until dry ingredients are moistened. Batter will be stiff. Spoon 2 scant Tbsp. batter into each muffin cup and smooth the surface out to the top edge of the cup. Then top each muffin with a heaping tsp. of fruit spread; cover with 2 more Tbsp. of batter. Bake 20-25 minutes or until lightly browned.

Nutrition Information

216 Calories; 9g Fat (36.0% calories from fat); 7g Protein; 28g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 216mg Sodium.