Food,  Healthy,  Muffins

PB&J Filled Muffins

Hi everyone! Another weekend has come and gone. Amazing how fast it goes! If I could just get one more day of being able to sleep in I think I would be happy haha.

First off, Happy Birthday Becci! Hope you have a fabulous birthday and thanks for letting me have one of the strawberries off your cupcakes since I can’t have the actual cupcake πŸ˜‰

Second off, great job this weekend T! You did so great in the alumni hockey game! Your goal was awesome! I hope I didn’t embarrass you too much with my loud cheering, hehe πŸ˜€

Thirdly, its peanut butter jelly time…..Consider these like a breakfast version of a PB&J sandwich. They are really healthy and super moist and fun! I have a feeling that the little ones would really like this muffin, they think they are getting a treat but really it is super healthy for them! I mean I don’t know any kids that don’t like PB&J. I have to admit, I didn’t each peanut butter and jelly together until I got older. When I was younger I wanted nothing to do with jelly in my peanut butter sandwich haha. However, I love it now!

Ingredients for PB&J filled muffins:

  • 1 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1/4 cup granulated sugar
  • 1/4 cup packed dark brown sugar
  • 1 tablespoon baking powder
  • 2 tablespoons honey crunch wheat germ
  • 2 tablespoons flaxmeal
  • 1/2 teaspoon salt
  • 1 1/4 cup fat free milk
  • 1/3 cup creamy peanut butter (do not use natural peanut butter, it won’t have enough sugar or fat to help the muffins rise)
  • 2 egg whites
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 cup strawberry jelly/jam
  • 4 tablespoons creamy peanut butter
  • Cooking Spray

Preheat oven to 400ΒΊ.

Combine flours, sugars, baking powder, wheat germ, flaxmeal, and salt in a large mixing bowl. Mix well. Combine milk, peanut butter, egg whites, butter, and vanilla in another bowl and stir well. Add the wet mixture to the flour mixture and beat together until moist.

Spoon batter into 12 muffin cups that have been spraying with cooking spray. Fill each cup half way full with batter. Spoon about 1 teaspoon of the jelly/jam into each cup. Then place a small dollop (1/2 teaspoon) on top of each muffin. Spoon remaining batter on top to cover pb&j. I sprinkled each muffin lightly with cinnamon and sugar. I like peanut butter and cinnamon together, I think they compliment each other well.

Bake for about 20 minutes or until the muffins spring back when lightly touched in the center. Let cool in a pan for about 5 minutes and then place on a wire rack to cool completely. Please be careful with eating these right out of the oven, the filling will be VERY hot!

Calories 185, Fat 5.8g, Carb 29.4g

Happy Monday Everyone! Have a great start to your week! πŸ˜€

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