Sunday, July 26, 2009

Peanut Butter and Jelly Muffins

Peanut Butter and Jelly Mini Muffins

1 cup all-purpose flour
1/3 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
¼ teaspoon salt
2 eggs
½ cup vanilla yogurt
3 tablespoons creamy peanut butter
2 tablespoons vegetable oil
3 tablespoons strawberry or grape jelly
In a large bowl, combine the flour, brown sugar, baking powder, baking soda, and salt.
In a small mixing bowl, bet the eggs, yogurt, peanut butter, and oil on low speed until smooth;stir into the dry ingredients just until moistened.
Fill greased or paper-lined mini muffin cups half full.
Top each with ¼ teaspoon jelly.
Then top with remaining batter.
Bake at 400 for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.

Yields: 1 Dozen

Variations: Muffins may be baked in regular-size muffin cups for16-18 minutes; use ¾ teaspoon jelly for each instead of ¼ teaspoon. Recipe makes 1 dozen.
I used reduced fat peanut butter and sugar free jelly to help lower the calorie count in the muffins.


  1. these look amazing! i've got to try them!

  2. I'm making these this weekend - I'll let you know how my batch turns out! Thanks for sharing the recipe!

  3. Oh do I ever know some little ones who would gobble these up in a big hurry.
    Happy Twirls