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Recipes  |
Low Sugar Peanut Butter and Jelly Muffins
2 cups all-purpose flour 2 teaspoons baking powder 3/4 teaspoon baking soda 1/4 teaspoon Sea Salt 1 teaspoon Vanilla Extract 2 eggs 3/4 cup apple juice concentrate 1/2 cup reduced-fat chunky peanut butter 1/4 cup fat-free milk 3 tablespoons butter, melted 1/3 cup 100% strawberry spreadable fruit Directions: 1. Preheat oven to 350º F 2. In a large bowl, add flour, baking powder, baking soda and salt 3. Add eggs, vanilla, apple juice, milk, butter and peanut butter to the flour mix and stir until the dry ingredients are moist 4. Spray cooking oil into 12 muffin cups and spoon half of the batter into the cups 5. Spoon 1 1/4 teaspoons of spreadable fruit on top of the batter in the cups 6. Spoon the rest of the batter on top of the batter in the cups 7. Bake 17-20 minutes or until a toothpick comes out clean 8. Cool for 7 minutes then remove from pan to a wire rack to finish cooling Serves: 12 Prep Time: 10 minutes |
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