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    You are in: Home / Recipes / Peanut Butter and Jelly Muffins Recipe
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    Peanut Butter and Jelly Muffins

    Peanut Butter and Jelly Muffins. Photo by CandyTX

    1/1 Photo of Peanut Butter and Jelly Muffins

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    *Parsley*'s Note:

    Fun muffins for kids (and adults, too!).

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400.
    2. 2
      Spray 12-muffin tin with nonstick cooking spray or line with paper muffin cups.
    3. 3
      In a large mixing bowl, stir together flour, sugars, baking powder and salt.
    4. 4
      Cut in peanut butter with a pastry cutter or fork until mixture looks like coarse crumbs.
    5. 5
      Add milk, oil and eggs and stir until moistened.
    6. 6
      Spoon into muffin cups to fill only half way. (There should be batter left over). Create a well in each cup of batter and drop about 1 1/2 tbsp of jam into each well.
    7. 7
      Spoon remaining batter over the jam in each muffin cup.
    8. 8
      Bake at 400 for 20-25 minutes. Cool on wire rack before removing.

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    Ratings & Reviews:

    • on November 15, 2006

      45

      Very different muffin recipie! I like cutting the PB into the batter before everything else is added, it gives them a very crumbly, moist texture -- no chewy or springy muffin here. These are a bit of a hassle -- messier than traditional muffins and the wells in the batter are a bit tricky. Also, I reccomend a tad more peanut butter, or use of an all-natural PB, to bring that taste to the top. Used whole wheat flour. Overall, fun and tasty muffin.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 29, 2005

      55

      Another great one parsley. Sometimes i add kisses in the center instead of jam.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 25, 2009

      35

      I was not impressed by these muffins. I added another 1/4 c. of milk so that it would spread out, and the overall flavor wasn't too exciting. Not worth the fat from the peanut butter and oil. Perhaps I just didn't have as good of luck, but I probably wont be making these again. If you do make these, be sure to cover the jam with another layer of batter. I also topped with a little turbino sugar. The appearance of these muffins was nice, but the flavor was just not impressive. However, I would like to add that this may be a good recipe for kids to snack on- it just doesn't fit the bill as a nice 'muffin'.

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

    Read All Reviews (10)

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    Nutritional Facts for Peanut Butter and Jelly Muffins

    Serving Size: 1 (109 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 371.3
     
    Calories from Fat 133
    36%
    Total Fat 14.8 g
    22%
    Saturated Fat 2.5 g
    12%
    Cholesterol 37.3 mg
    12%
    Sodium 428.7 mg
    17%
    Total Carbohydrate 53.3 g
    17%
    Dietary Fiber 2.1 g
    8%
    Sugars 25.6 g
    102%
    Protein 7.7 g
    15%

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