P B and J Muffins

P B and J Muffins

23

"A dollop of jam is hiding in the middle of these peanut butter muffins."
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Ingredients

45 m servings 368 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 45.2g
  • 15%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 495 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat oven to 375 degrees F. Spray muffin pan with no-stick spray. Stir together flour, salt and baking powder in a large bowl. Add milk, eggs, 2/3 cup sugar, peanut butter and oil to bowl. Combine ingredients on low speed of electric mixer, just until moistened. Do not over beat.
  2. Fill prepared muffin cups evenly with half of the batter. Place 2 level teaspoons jam or preserves in the center of each muffin. Evenly divide remaining batter between muffin cups. Sprinkle with the 1/4 cup sugar. Bake for 18-20 minutes. Remove from oven. Cool in pan 5 minutes.

Reviews

23
  1. 25 Ratings

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Most helpful positive review

These muffins are very tasty...The only things I did differntly were;added an extra spoonful of peanut butter and only 1/4 cup of oil...I also cooked them at 350 for 20minutes...They are kind of...

Most helpful critical review

These were o.k. My family ate them and said they were good however they did not eat them with the same zeal as all my other baking. I also found there very fussy to make and had to clean my ov...

These muffins are very tasty...The only things I did differntly were;added an extra spoonful of peanut butter and only 1/4 cup of oil...I also cooked them at 350 for 20minutes...They are kind of...

These were o.k. My family ate them and said they were good however they did not eat them with the same zeal as all my other baking. I also found there very fussy to make and had to clean my ov...

These turned out fantastic! They are not over sweet, just sweet enough. I only put about a tsp of jam into each muffin, and I did not sprinkle the sugar on top. They turned out very nice, the...

I followed the exact recipe and these were just OK. Nothing to rave about but not that bad. I probably won't make them again.

AMAZING! These are so addictive! I want to eat 5 of these in a row. The jam didn't stay right in the middle, but I knew they wouldn't, and they look fine if it doesn't. I suggest baking them at ...

Family loved them. After reading about jam-splattering issues; I made wells in the batter when filling cups half-full, put in the jam, and only topped the muffin cups with enough batter to cover...

Yummy recipe!! I made these for my daughter's birthday recently per her request for peanut butter and jelly, and she really liked them!!

I live in Colorado about 5k from sea level, and I have had problems with homemade muffins before so I am not sure how much is altitude or the recipe. My muffins were crumbly very crumbly. And th...

These are pretty simple to make, and my kids really liked them for their after school snack. I tried just a bite, and found them to be a little dry. Overall, a good recipe.