Peanut butter & jelly muffins

Yield: 4 servings

Measure Ingredient
2 cups Whole Wheat Flour
½ cup Sugar
1½ teaspoon Baking Powder
½ teaspoon Salt
¾ cup Peanut Butter; Crunchy Style
¾ cup Skim Milk
2 \N Eggs; Small
¼ cup Fruit Preserves

Servings: 4

Combine the flour, sugar, baking powder and the salt in a mixing bowl. Cut in the peanut butter with two forks or a pastry blender until the mixture resembles coarse crumbs. Add the milk and eggs all at once, stirring until the flour is moistened. Place 2 Tb of the batter into a greased, fluted or plain muffin cup. Place 1 ts of the preserves in the center of the batter and top with 2 tb more of the batter. Repeat until you have 12 muffins. Bake in a 375 degree F.

oven for 15 to 17 minutes. Remove from the muffin cups and cool on a rack. Submitted By BARRY WEINSTEIN On 04-14-95

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