Peanut Butter and Jelly Muffins
This is an easy recipe and, if you like peanut butter and jelly, you will love these muffins. I made them for the first time today as my six year old grandson was going to spend the night with me and they were a big hit. These would be great to go in school lunches or for a snack with milk. I liked them with coffee, too, for breakfast.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
bake
liked
snacks
desserts
brunch
breakfast
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup milk
- 2 teaspoons baking powder
- 1/2 cup white granulated sugar
- 1 cup peanut butter (i used the crunchy but i am sure the smooth would work as well)
- strawberry preserves or whatever kind you like
- Carbohydrate 319.333468564552 g
- Cholesterol 751.013333320078 mg
- Fat 53.8588266943157 g
- Fiber 10.6244167977483 g
- Protein 68.4570083675495 g
- Saturated Fat 13.5134200044052 g
- Serving Size 1 1 Dozen (918g)
- Sodium 3888.96233728122 mg
- Sugar 308.709051766804 g
- Trans Fat 4.77687833502307 g
- Calories 2015 calories
Whisk together the flour, sugar, baking powder and salt in a large bowl. Cut in peanut butter until mixture resembles coarse crumbs. Add eggs and milk and stir until all ingredients are wet. Spray a 12 cup muffin pan with cooking spray. Fill each cup about 1/3 full and add 1 heaping teaspoon full of preserves to each muffin. Spoon remaining batter on top. Bake in preheated 400 degree oven 15 to 20 minutes checking for doneness as ovens vary. Makes 12 muffins.
