PB & J Muffins

PB & J Muffins
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Jelly is hidden in the center of these tender peanut butter muffins. Grab one on the way to school or pack in the kid’s lunchbox.
20 min
Prep Time
35 min
Total Time
12 muffins

Ingredients

1 3/4 cups
all-purpose flour
2 teaspoons
baking powder
3/4 cup
creamy peanut butter
1/2 cup
sugar
1/4 cup
Land O Lakes® Butter, melted
1 cup
milk
2
large Land O Lakes® Eggs
1/2 cup
jelly
2 tablespoons
chopped peanuts, if desired

Directions

  1. Heat oven to 400°F. Place paper baking cups into 12 muffin pan cups; set aside.
  2. Combine flour and baking powder in bowl; set aside.
  3. Combine peanut butter, sugar and butter in another bowl; beat at medium speed until well mixed. Add milk and eggs; beat at low speed until smooth. Stir in flour mixture just until mixed.
  4. Spoon batter into prepared muffin pan cups, filling each 1/3 full. Place 1 teaspoon jelly into center of batter in each cup. Divide remaining batter among cups to cover jelly. Bake 15-17 minutes or until tops are lightly browned.
  5. Melt remaining jelly in 1-quart saucepan; spread over warm muffins. Sprinkle with chopped peanuts, if desired.

Recipe Tips

Use a small measuring teaspoon to place jelly onto muffin batter. Jelly should not touch sides of pan.

Nutrition Facts (1 muffin)

Calories
290
Cholesterol
40mg
Carbohydrates
37g
Protein
8g
Fat
14g
Sodium
200mg
Dietary Fiber
2g

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