PEANUT BUTTER 'N' JELLY MUFFINS
There's a delightful surprise hiding within these yummy muffins. They are simple to prepare, so they bake up easily. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, baking powder, baking soda and salt. Combine the eggs, apple juice concentrate, peanut butter, milk and butter; stir into dry ingredients just until moistened. , Coat 12 muffin cups with cooking spray. Spoon half of the batter into cups. Spoon about 1-1/4 teaspoons spreadable fruit into the center of each; top with remaining batter. , Bake at 350° for 15-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 225 calories, Fat 8g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 315mg sodium, Carbohydrate 33g carbohydrate (12g sugars, Fiber 1g fiber), Protein 6g protein.
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Debi James
[email protected]These muffins are just okay. They're not as good as I was hoping for.
Sahla Salum
[email protected]I followed the recipe exactly, but the muffins came out burnt. I'm not sure what happened.
Ch Sharjeelghuman
[email protected]The muffins didn't rise very much. I'm not sure what I did wrong.
Tesfi mar
[email protected]These muffins are a bit dry for my taste. I think I'll add some extra milk next time.
Shakil mir Shakil mir
[email protected]I added some chocolate chips to the batter and they were amazing! I highly recommend trying this variation.
Subham Rouniyar
[email protected]I'm allergic to peanuts, so I made these muffins with almond butter and jelly. They were just as delicious!
perry elskkary
[email protected]These muffins are a great way to get kids to eat their peanut butter and jelly. My kids love them!
Tina Palagi Tiumalu
[email protected]I love that these muffins can be made ahead of time and frozen. It's so convenient to have a batch of fresh muffins on hand for busy mornings.
RM Mahim
[email protected]I've made these muffins several times now and they always turn out perfect. They're a family favorite!
PRECIOUS NNEOMA ONYEKACHI
[email protected]These muffins are a great way to use up leftover peanut butter and jelly. I always have some on hand, so it's nice to have a recipe that I can use them in.
malunga Maureen
[email protected]I'm not a big fan of peanut butter and jelly, but I actually really enjoyed these muffins. They're not too sweet and the peanut butter flavor is subtle.
Abderzak Razin
[email protected]I made these muffins for a bake sale and they sold out in minutes! Everyone loved them.
SR Sakib
[email protected]These muffins are the perfect combination of sweet and salty. I love the crunchy peanut butter and the tart jelly.
Noyon Jon
[email protected]I was a bit skeptical about making peanut butter and jelly muffins, but I'm so glad I tried this recipe. They're delicious!
Sima Sumon
[email protected]I love that these muffins are made with whole wheat flour and natural peanut butter. They're a healthier alternative to traditional muffins.
Peggy Owens
[email protected]These muffins are so easy to make, even my kids can help. They're always a big hit at parties and potlucks.
Timmy Nienaber
[email protected]I've tried a lot of peanut butter and jelly muffin recipes, but this one is by far the best. The muffins are moist and fluffy, with the perfect balance of peanut butter and jelly flavor.
Yt Shilfi
[email protected]I made these muffins for my kids' school lunch and they loved them! They're the perfect size and sweetness for a quick snack.
I Altair
[email protected]These muffins were a hit with my family! They're so easy to make and taste delicious. I'll definitely be making them again.