• 
• 
• 

PBJ Muffins

Delicious moist peanut butter muffins with a fruit center

Enlarge Photo

Recipe Rating

0 ratings.

Rate this recipe

Time:

Hands On: 20 minutes
Total Time: 45 minutes

Servings:

Makes 12 servings (1 muffin each)

Save This Recipe

Add to My Recipe Box

View My Recipe Box

E-mail to a friend

Print: full page  | 3x5  | 4x6

Ingredients

•   PAM® Original No-Stick Cooking Spray
• 2-1/2 cups Eagle Mills® All-Purpose Unbleached Flour with Ultragrain®
• 3/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup Peter Pan® Creamy Peanut Butter
• 3/4 cup fat free milk
• 1/2 cup Egg Beaters® Original
• 1/3 cup Pure Wesson® Canola Oil
• 1 jar (9.5 oz each) strawberry spreadable fruit, or favorite flavor

Directions

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, Egg Beaters 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 20-25 minutes, or until wooden pick inserted into center of muffin comes out clean. Cool 5 minutes in pan, then serve.

Nutrition Facts

Amount per Serving

Calories

315

% Daily Value*

Total fat

19%

12 g

Saturated fat

8%

2 g

Cholesterol

0%

0 MG

Sodium

12%

291 MG

Carbohydrate

15%

46 g

Dietary fiber

9%

2 g

Sugars

2%

24 g

Protein

14%

7 g

Vitamin A

3%

Vitamin C

0%

Calcium

9%

Iron

6%

* Percent Daily Values are based on a 2,000 calorie diet

About Our Nutrition Information