Peanut Butter and Jelly Muffins
"from Jessica Seinfeld's new cook book"
- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- nonstick cooking spray
- 118.29 ml natural-style peanut butter (creamy)
- 118.29 ml carrot, pureed
- 118.29 ml light brown sugar or 118.29 ml dark brown sugar, firmly packed
- 29.58 ml trans-fat free margarine
- 118.29 ml nonfat plain yogurt
- 1 large egg white
- 236.59 ml all-purpose flour
- 4.92 ml baking powder
- 4.92 ml baking soda
- 2.46 ml salt
- 118.29 ml low-sugar raspberry preserves
directions
- Preheat oven to 350 degrees.
- Coat muffin tin with nonstick cooking spray or cupcake cups.
- Beat together the peanut butter, carrot puree, sugar, and magarine with wooden spoon until well combined. Add yogurt, egg white, yogurt, flour, baking soda, baking powder, and salt. Be careful to not over mix, there will be some lumps.
- Divide batter among the muffin tin and put a spoonful of preserves on each muffin.
- Bake 20 - 25 minutes until muffins tops are slightly brown and they are no longer runny in the middle.
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Reviews
-
Thank you for posting this recipe, so new. Definitely will try. Very special combinations for a good recipe.
RECIPE SUBMITTED BY
I've lived in Seattle for the last 6 years, 4 of which I was a student at the University of Washington. I've worked at Amazon.com since practically the day I graduated and am in my 3rd position here. My job is fun and challenging however, I will admit that whenever I need a brain break my fingers always find there way to recipezaar.com. I love to cook (needless to say), run, read, hang out with my friends, and anything that involves being outside on a sunny day. I have a definite passion for nutrition. I think that having a working knowledge of how your body uses food (and which foods are best) is one of the most powerful things in life. I plan on being here for a long time and need a healthy body to do it!
