PB & J MUFFINS

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