Peanut Butter and Jelly Muffins
Peanut Butter and Jelly Muffins
2 eggs
⅔ cup milk (use casein-free vanilla soy milk or sweetened almond
milk for dairy-free diets)
2 teaspoons vanilla
3 tablespoons vegetable oil
½ cup sugar
1½ cups gluten-free fl our mixture (See the Gluten-Free Flour
Mixtures on page 16)
1 tablespoon baking powder
2 teaspoons baking soda
½ teaspoon salt
3 tablespoons peanut butter
3 tablespoons jelly or jam (your favorite fl avor)
Q Preheat oven to 375°F. Spray muffi n tins with nonstick spray.
W Break the eggs into a large bowl and whisk until frothy. Add
the milk, vanilla, and oil. Whisk until ingredients are
blended.
E Add the sugar and whisk again to blend.
R Add the fl our mixture, baking powder, baking soda, and salt.
Stir with a rubber spatula until the mixture is smooth.T Fill each of 18 muffi n tins one-third full with batter. Spoon ½
teaspoon peanut butter onto the center of the batter. Spoon ½
teaspoon jelly or jam on top of the peanut butter. Spoon batter
over the peanut butter and jelly, covering them completely,
until each tin is three-quarters full.
Y Bake for 20 minutes or until a toothpick inserted in the center
of a muffi n comes out clean. Remove the muffi ns from the
tins and let them cool on a wire rack.
Makes 18 muffi ns
One muffi n—Calories: 122; Total fat: 4.6 g; Saturated fat: 0.8 g; Cholesterol: 24 mg;
Sodium: 290 mg; Carbohydrates: 18.3 g; Fiber: 0.7 g; Sugar: 8 g; Protein: 2 g
⅔ cup milk (use casein-free vanilla soy milk or sweetened almond
milk for dairy-free diets)
2 teaspoons vanilla
3 tablespoons vegetable oil
½ cup sugar
1½ cups gluten-free fl our mixture (See the Gluten-Free Flour
Mixtures on page 16)
1 tablespoon baking powder
2 teaspoons baking soda
½ teaspoon salt
3 tablespoons peanut butter
3 tablespoons jelly or jam (your favorite fl avor)
Q Preheat oven to 375°F. Spray muffi n tins with nonstick spray.
W Break the eggs into a large bowl and whisk until frothy. Add
the milk, vanilla, and oil. Whisk until ingredients are
blended.
E Add the sugar and whisk again to blend.
R Add the fl our mixture, baking powder, baking soda, and salt.
Stir with a rubber spatula until the mixture is smooth.T Fill each of 18 muffi n tins one-third full with batter. Spoon ½
teaspoon peanut butter onto the center of the batter. Spoon ½
teaspoon jelly or jam on top of the peanut butter. Spoon batter
over the peanut butter and jelly, covering them completely,
until each tin is three-quarters full.
Y Bake for 20 minutes or until a toothpick inserted in the center
of a muffi n comes out clean. Remove the muffi ns from the
tins and let them cool on a wire rack.
Makes 18 muffi ns
One muffi n—Calories: 122; Total fat: 4.6 g; Saturated fat: 0.8 g; Cholesterol: 24 mg;
Sodium: 290 mg; Carbohydrates: 18.3 g; Fiber: 0.7 g; Sugar: 8 g; Protein: 2 g
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