Delicious muffins made with the classic combination of peanut butter and jelly.
For being one of the very first recipes back in 2011..these pictures weren't terribly bad. Not terribly good either though. But, they are a family favorite and are really delicious, so, it was time to give them another whirl.
These muffins are filled with the classic PB & J combination. They also only have 1 egg white and just a small amount of sugar and butter. No guilt. Subbing white flour with whole wheat white flour is also an option.
We used grape jelly for our muffins, but, any flavor will work with these. Pick your favorite and get to bakin'!
Peanut Butter & Jelly Muffins
Ingredients (12 muffins)
- 1/2 cup creamy peanut butter
- 1/2 cup brown sugar
- 2 TBSP butter, softened
- 1/2 cup plain Greek yogurt
- 1 egg white
- 1 cup flour
- 1 tsp baking powder
- 1 tsp. baking soda
- 1/2 cup, grape or strawberry preserves.
Preheat oven to 350 F. Grease a 12 count muffin pan or line with papers.
In mixing bowl, beat the peanut butter, sugar, and butter until well combined.
Gradually, add the flour, baking powder, and baking soda.
Stir until just combined, but don't over mix - there should be some lumps remaining.
Divide batter among the muffin cups and drop a spoonful of preserves on top of each. (or spoon a little of the mixture on bottom, top with preserves, and top with more mixture)
Bake for 20-25 minutes or until the tops of the muffins are lightly browned and toothpick inserted in center comes out clean.
Let muffins sit in pan for 5 minutes before removing.
Then, cool them completely on wire rack.
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