PEANUT BUTTER & JAM MUFFINS
Selling youngsters on bran muffins is a breeze when PB&J are key ingredients. Moist and easy to freeze, they make a fast and portable breakfast food or anytime snack.-Judy Van Heek, Crofton, Nebraska
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, oat bran, brown sugar, baking powder, salt and baking soda. In a small bowl, beat the milk, applesauce, peanut butter, egg white and honey on low speed until smooth; stir into the dry ingredients just until moistened., Fill greased or foil-lined muffin cups half full. Drop 1 teaspoon jam into the center of each muffin; cover with remaining batter., Bake at 400° for 15-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 161 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 244mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
PEANUT BUTTER AND JAM MUFFINS
Turn a lunchtime classic into a muffin with this Peanut Butter and Jam Muffins recipe! These Peanut Butter and Jam Muffins are a great mid-morning treat.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400ºF.
- Mix flour, baking powder, baking soda and salt. Beat egg, 1 cup peanut butter and oil in large bowl with whisk until blended. Add sugar; mix well. Gradually add milk, mixing well after each addition. Add flour mixture; stir just until moistened.
- Spoon just enough batter into each of 12 muffin cups sprayed with cooking spray to cover bottom of cup; top with jam and remaining peanut butter. Cover with remaining batter.
- Bake 15 min. or until lightly browned. Cool in pan 5 min. Remove to wire rack; cool completely.
Nutrition Facts : Calories 280, Fat 18 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
PEANUT BUTTER AND JELLY MUFFINS
Provided by Food Network Kitchen
Time 2h
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk both flours, the baking powder and salt in a large bowl. Whisk 1/3 cup peanut butter, the milk, brown sugar, melted butter, vanilla and eggs in a medium bowl; stir into the flour mixture until just combined.
- Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
- Using a melon baller or teaspoon, scoop out a shallow hole in the middle of each muffin. Melt the remaining 2/3 cup peanut butter in the microwave until loose, stirring halfway through, 45 to 60 seconds. Spread the peanuts on a plate. Dip the top of 1 muffin in the melted peanut butter, letting the excess drip off, then dip it in the chopped peanuts to coat. Transfer to the rack and repeat with the remaining muffins.
- Spoon 1 heaping tablespoon jelly or jam into the hole in each muffin. Let set 5 minutes.
PEANUT BUTTER OAT MUFFINS
"While teaching a home economics class, I asked students to personalize a basic muffin recipe," says Elaine Searer,McVeytown, Pennsylvania. "Two students created these peanut-packed snacks. The entire class agreed that the recipe was a winner."
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, combine the flour, oats, brown sugar, baking powder, salt and cinnamon. In another bowl, beat the egg, peanut butter and milk until smooth. Stir into dry ingredients just until moistened. Fold in peanuts, Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve with whipped topping and peanuts if desired.
Nutrition Facts : Calories 204 calories, Fat 7g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 247mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 2g fiber), Protein 6g protein.
AUNT B'S PEANUT BUTTER MUFFINS
These peanut butter muffins are delicious.
Provided by Jessica Jolley
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix flour, oats, brown sugar, baking powder, and salt in a large bowl. Beat milk, peanut butter, and eggs in another bowl; stir into oat mixture, mixing until batter is well blended. Spoon batter evenly into 12 muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.
Nutrition Facts : Calories 151.9 calories, Carbohydrate 24.8 g, Cholesterol 17.5 mg, Fat 4.1 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 262.8 mg, Sugar 10.6 g
PEANUT BUTTER AND JELLY MUFFINS
Make and share this Peanut Butter and Jelly Muffins recipe from Food.com.
Provided by kittycatmom
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees F. Spray muffin pan with no-stick spray. Stir together flour, salt and baking powder in a large bowl. Add milk, eggs, 2/3 cup sugar, peanut butter and oil to bowl. Combine ingredients on low speed of electric mixer, just until moistened. Do not over beat.
- Fill prepared muffin cups evenly with half of the batter. Place 2 level teaspoons jam or preserves in the center of each muffin. Evenly divide remaining batter between muffin cups. Sprinkle with the 1/4 cup sugar.
- Bake for 18-20 minutes. Remove from oven. Cool in pan 5 minutes.
OATMEAL PEANUT BUTTER AND JELLY MUFFINS
These chewy muffins are a wholesome snack, and a hit with my daughter! Not too sweet, but entirely delightful, I prefer using chunky peanut butter for the added crunch. If vegan, use other liquid sweetener, if not vegan/vegetarian, regular milk substitutes just fine.
Provided by Lizzymommy
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Lightly oil 12-cup muffin tin.
- In a 2 cup bowl, combine water and oatmeal and microwave for 5 minutes or until cooked. (Alternatively, use 1 cup leftover oatmeal).
- In a medium mixing bowl, mix the cooked oatmeal with the peanut butter, vanilla, honey, and milk. Stir until all the lumps are gone.
- In another bowl, combine the flours, baking soda, baking powder, and salt. Add the dry ingredients to the liquid ingredients, and stir well. Fill muffin tins evenly with batter and bake for 20 minutes.
- Test to see if the muffins are done by inserting a toothpick in the middle of a muffin. If the toothpick comes out clean, the muffins are done. Remove from tins and place on a solid surface.
- Spoon preserves into a pastry bag fitted with whatever tip you desire, and pipe evenly into the middle of each hot muffin. Let cool. Enjoy!
Nutrition Facts : Calories 332.4, Fat 9.1, SaturatedFat 1.8, Sodium 326.7, Carbohydrate 57.4, Fiber 4, Sugar 28.2, Protein 8.7
PEANUT BUTTER AND JELLY MUFFINS
No longer relegated to lunchbox sandwich fare, the sweet-and-salty combination of peanut butter and jelly makes a tasty breakfast and snack muffin, too.
Provided by By Becky Rosenthal
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or place paper baking cup in each.
- In large bowl, beat eggs lightly with fork. Stir in milk and oil.
- In medium bowl, stir together flour, sugar, baking powder and salt. With fork or pastry blender, cut in peanut butter until mixture looks like meal or coarse flour. Add dry ingredients to wet mixture; stir just until dry ingredients are moistened. (Remember, no extra strokes to avoid toughness and tunnels.) Spoon half of batter evenly into muffin cups, filling each about one-third full.
- Spoon 1 teaspoon jelly onto batter in each cup. Divide remaining batter evenly into muffin cups. Wipe any spilled batter from pan.
- Bake 20 minutes. Remove from oven to cooling rack. Loosen muffins from cups; remove muffins with spatula.
Nutrition Facts : ServingSize 1 Serving
PEANUT BUTTER AND JELLY MUFFINS
Make and share this Peanut Butter and Jelly Muffins recipe from Food.com.
Provided by Parsley
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400.
- Spray 12-muffin tin with nonstick cooking spray or line with paper muffin cups.
- In a large mixing bowl, stir together flour, sugars, baking powder and salt.
- Cut in peanut butter with a pastry cutter or fork until mixture looks like coarse crumbs.
- Add milk, oil and eggs and stir until moistened.
- Spoon into muffin cups to fill only half way. (There should be batter left over). Create a well in each cup of batter and drop about 1 1/2 tbsp of jam into each well.
- Spoon remaining batter over the jam in each muffin cup.
- Bake at 400 for 20-25 minutes. Cool on wire rack before removing.
Nutrition Facts : Calories 371.1, Fat 14.8, SaturatedFat 2.6, Cholesterol 33.1, Sodium 428.4, Carbohydrate 53.4, Fiber 2.1, Sugar 25.6, Protein 7.8
PEANUT BUTTER AND JELLY MUFFINS
It only makes sense to put this classic combination together in a muffin. Children, of all ages, will love these.
Provided by Alan in SW Florida
Categories Quick Breads
Time 37m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour, sugar, baking powder, and salt in a large bowl; cut in peanut butter with a pastry blender (or 2 knives used scissor-style) until mixture resembles coarse meal. Make a well in center of mixture. Combine eggs and milk; add to dry ingredients, stirring just until moistened.
- Spoon half of batter into greased muffin pans (or line with paper muffin cups), 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 degrees Fahrenheit for 15 to 17 minutes or until lightly browned. Remove from pans immediately.
Nutrition Facts : Calories 182.7, Fat 7.3, SaturatedFat 1.8, Cholesterol 24.9, Sodium 201.4, Carbohydrate 24.7, Fiber 1.2, Sugar 9.8, Protein 5.8
PEANUT BUTTER & JAM PUDDING
The popular combo of jam and peanut butter works beautifully in this sponge pudding. The salty, nutty flavour you get from the peanuts matches so well with the jammy fruit
Provided by Esther Clark
Categories Dessert
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Tip the berries into a large saucepan with the jam, and heat gently for about 5 mins until just starting to turn saucy. Spoon some of the liquid into a small bowl and mix with the cornflour. Stir the cornflour mixture into the fruit mixture in the pan, and simmer for 2 mins. Pour into the base of a baking dish (ours was 18 x 25cm), then set aside.
- Beat the butter and sugar together in a stand mixer, or using an electric whisk, for 5 mins until pale and fluffy. Add the eggs, one at a time, beating between each addition, then the vanilla, flour and peanut butter, beating briefly to combine. Stir in the milk to loosen the mixture. Carefully spoon the batter into the dish over the berries, then smooth the surface gently with the back of a spoon and scatter over the nuts. Bake for 45-50 mins. Leave to cool for 10 mins before serving warm with vanilla ice cream or custard.
Nutrition Facts : Calories 568 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 47 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium
PB&J BREAKFAST MUFFINS
Make and share this PB&J Breakfast Muffins recipe from Food.com.
Provided by Geema
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Stir together first four ingredients.
- Add peanut butter, cutting it into the flour mix with a fork, or use your food processor, until mixed and crumbly.
- Stir together the egg and milk.
- Add to the flour and peanut butter mix, folding it together just until moistened.
- Place a spoonful of batter into each of 12 greased muffin cups.
- Next, place a teaspoon of jelly in the middle of the half filled muffin tins.
- Top the jelly with the remaining peanut butter batter.
- Bake for 20-30 minutes or until done.
Nutrition Facts : Calories 222.3, Fat 9.5, SaturatedFat 2.3, Cholesterol 18.4, Sodium 344.7, Carbohydrate 28.5, Fiber 1.5, Sugar 9.9, Protein 7.4
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