Peanut Butter and Jelly Muffins |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 16 each | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 cups all-purpose flour | 1/2 cup sugar | 2-1/2 teaspoons baking powder |
| 1/2 teaspoon salt | 3/4 cup peanut butter | 2 eggs, lightly beaten |
| 3/4 cup milk | 1/4 cup strawberry preserves | |
| 1 | Combine flour, sugar, baking powder, and salt in a large bowl; cut in peanut butter with a pastry blender until mixture resembles coarse meal. Make a well in center of mixture. Combine eggs and milk; add to dry ingredients, stirring just until moistened. |
| 2 | Spoon half of batter into greased muffin pans, filling one-third full; top each muffin with 3/4 teaspoon strawberry preserves. Spoon remaining batter into muffin pans, filling two-thirds full. Bake at 400 for 15 to 17 minutes or until lightly browned. Remove from pans immediately. |