Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pb & J Muffins Recipe
    Lost? Site Map

    Pb & J Muffins

    Pb & J Muffins. Photo by ~Nimz~

    1/3 Photos of Pb & J Muffins

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    WI Cheesehead's Note:

    I got this from the Delicious Living website. It tastes like a moist pb&j with lots of healthy stuff sneaked in.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 1
      Preheat oven to 400º.
    2. 2
      Spray paper muffin cups with nonstick cooking spray.
    3. 3
      In a large bowl, combine flours, baking powder, baking soda, and salt.
    4. 4
      With two knives or a pastry blender, cut in peanut butter until coarse crumbs form and mixture is no longer powdery.
    5. 5
      Add milk, honey, carrot, zucchini, eggs, and oil; stir until well moistened.
    6. 6
      Spoon about 2 tablespoons batter into each muffin cup.
    7. 7
      Top each with about 1 teaspoon fruit preserves.
    8. 8
      Cover with remaining batter.
    9. 9
      Bake 15–20 minutes, until toothpick inserted in center comes out clean.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on July 04, 2010


      Love the flavor in these muffins. I used whole wheat pastry flour to make them more tender and subbed 1/4 cup of the peanut butter as applesauce to lower the fat. We don't like things too sweet, but I did use the 3/4 cup, based on Boomette's review. I think most people will want more sweetness in these. And definitely double the jam, that's the best part! Or spread some on afterward (like Nimz's photo). I got 22 muffins out of this and they were great!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 20, 2009


      These might be the best muffins I've EVER had and they have healthy stuff in them!! I didn't even need to put butter on them (usually I NEED to). I just greased a muffin pan (I'm sure "spray paper muffin cups" is just a typo) and they were so perfectly browned and came out of the pan easily. It took 20 minutes in my oven.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 11, 2009

      Its nice dish

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Pb & J Muffins

    Serving Size: 1 (1226 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 308.8
    Calories from Fat 126
    Total Fat 14.0 g
    Saturated Fat 2.4 g
    Cholesterol 36.0 mg
    Sodium 268.0 mg
    Total Carbohydrate 40.1 g
    Dietary Fiber 2.9 g
    Sugars 17.5 g
    Protein 8.7 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes