Best Pb J Muffins Recipes

Pb & J Muffins image

Provided by WI Cheesehead

Time 30m

Yield 12 muffins

Number Of Ingredients 13

1 cup whole wheat flour
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup natural creamy peanut butter
3/4 cup 1% low-fat milk
1/2-3/4 cup honey
1/2 cup finely grated carrot
1/2 cup finely grated zucchini
2 eggs, beaten
1/4 cup canola oil
1/4 cup all-fruit strawberry preserves or 1/4 cup raspberry preserves

Steps:

Preheat oven to 400º.
Spray paper muffin cups with nonstick cooking spray.
In a large bowl, combine flours, baking powder, baking soda, and salt.
With two knives or a pastry blender, cut in peanut butter until coarse crumbs form and mixture is no longer powdery.
Add milk, honey, carrot, zucchini, eggs, and oil; stir until well moistened.
Spoon about 2 tablespoons batter into each muffin cup.
Top each with about 1 teaspoon fruit preserves.
Cover with remaining batter.
Bake 15-20 minutes, until toothpick inserted in center comes out clean.

Nutrition Facts : Calories 308.9, Fat 14, SaturatedFat 2.4, Cholesterol 36, Sodium 268.1, Carbohydrate 40.1, Fiber 2.9, Sugar 17.6, Protein 8.8

Pb and J Muffins - Sneaky Chef image

Provided by celticcooker

Categories Breads

Time 1h

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

Steps:

Preheat oven to 350 degrees and line a muffin tin with paper liners.
> In a mixing bowl, whisk together the flour, baking powder, baking soda and salt; set aside. In another large bowl, whisk together the eggs and sugar until well combined, then whisk in the oil, Orange Puree and peanut butter. Fold the dry ingredients into the wet and mix until flour is just moistened (don't over-mix or the muffins will be dense).
> Scoop about two tablespoons of batter into the large muffin cups until half full. Place a heaping teaspoon of jam in the center of each muffin. Cover the jam with another 2 tablespoons or so of batter, filling the cups just over the top. If you're using mini muffin cups, scale back quantities to fit into the smaller sized cups.
> Bake for 25 to 30 minutes, until the tops are golden brown.