Peanut Butter -n- Jelly Muffins

Peanut Butter -n- Jelly Muffins

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
3/4 cup thawed apple juice concentrate
1/2 cup reduced-fat chunky peanut butter
1/4 cup fat-free milk
3 tablespoons butter, melted
1/3 cup strawberry spreadable fruit

Directions

In a large bowl, combine the flour, baking powder, baking soda and salt. Combine the eggs, apple juice concentrate, peanut butter, milk and butter; stir into dry ingredients just until moistened.

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.

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. Yield: 1 dozen.

Nutritional Analysis: 1 muffin equals 225 calories, 8 g fat (3 g saturated fat), 43 mg cholesterol, 315 mg sodium, 33 g carbohydrate, 1 g fiber, 6 g protein.
Diabetic Exchanges: 2 starch, 1-1/2 fat.

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Oct. 18, 2010 - I wasn't quite sure what to expect of this recipe, but I was surprised the way they turned out. The peanut butter mixes really nicely into the batter and you are left with just bits of peanuts throughout the muffin. This was a nice effect, but if I were to make them again I'd just use creamy peanut butter.

I didn't have any spreadable fruit, so I made some freezer strawberry jam and used that. The picture in the cookbook shows a nice central blob of jelly, but that certainly was not how mine turned out. The jelly oozed over the edges and seeped through the muffin wrappers. I think next time I'd creat more of a well in the middle of the batter to see if that helped to keep the jam frome spreading.

These were really convenient to have on hand as a quick to-go snack, and although I have lots of ideas for tweaking, I don't think I'll make them again.