Recipe by WI Cheesehead
I got this from the Delicious Living website. It tastes like a moist pb&j with lots of healthy stuff sneaked in.
Top Review by Maito
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!
- 236.59 ml whole wheat flour
- 354.88 ml unbleached all-purpose flour
- 7.39 ml baking powder
- 1.23 ml baking soda
- 2.46 ml salt
- 177.44 ml natural creamy peanut butter
- 177.44 ml 1% low-fat milk
- 118.29-177.44 ml honey
- 118.29 ml finely grated carrot
- 118.29 ml finely grated zucchini
- 2 eggs, beaten
- 59.14 ml canola oil
- 59.14 ml all-fruit strawberry preserves or 59.14 ml raspberry preserves
Directions See How It's Made
- Preheat oven to 400º.
- Spray paper muffin cups with nonstick cooking spray.
- In a large bowl, combine flours, baking powder, baking soda, and salt.
- With two knives or a pastry blender, cut in peanut butter until coarse crumbs form and mixture is no longer powdery.
- Add milk, honey, carrot, zucchini, eggs, and oil; stir until well moistened.
- Spoon about 2 tablespoons batter into each muffin cup.
- Top each with about 1 teaspoon fruit preserves.
- Cover with remaining batter.
- Bake 15–20 minutes, until toothpick inserted in center comes out clean.