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Peanut Butter And Jelly Muffins

The.Southerner's picture
  All purpose flour 2 Cup (32 tbs)
  Granulated sugar 3 Tablespoon
  Baking powder 1 Tablespoon
  Creamy peanut butter 3⁄4 Cup (12 tbs)
  Egg 1 Large
  Milk 1 Cup (16 tbs)
  Raspberry jelly/Strawberry jelly 1⁄3 Cup (5.33 tbs)

Preheat oven to 350°.
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.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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Average: 3.9 (14 votes)

Nutrition Rank

Nutrition Facts

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 mg78%

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

Peanut Butter And Jelly Muffins Recipe