Pint Size Pb J Muffins Recipes
PB&J MINI MUFFIN SANDWICHES
Perfect for lunch boxes or grab-and-go breakfasts, these mini muffins are sure to delight (almost) every kid.
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit. Spray the cups of a 24-cup mini muffin pan with nonstick spray or grease well with a little oil.
- In a large bowl, stir together the flour, baking powder, and salt.
- In a medium bowl, whisk together the peanut butter, egg, and sugar until smooth. Add the milk and vanilla and mix.
- Pour the wet ingredients over the dry ingredients. Stir with a whisk just until smooth. Don't overmix as that can lead to tough muffins! No one wants tough muffins.
- Bake 8-10 minutes, until the tops spring back when you poke them and a toothpick inserted into the center comes out dry.
- Remove from oven and place on a rack to cool for about 5 minutes. Using a butter knife to help pry the muffins out of their cups, gently remove the muffins and place them on a wire rack to cool completely, about 20 minutes.
- Cut muffins in half, spread on 1/2 teaspoon of jam on the insides of each bottom half, and then replace the top.
- Muffins keep in an airtight container at room temperature for 2-3 days.
PEANUT BUTTER & JAM MUFFINS
Selling youngsters on bran muffins is a breeze when PB&J are key ingredients. Moist and easy to freeze, they make a fast and portable breakfast food or anytime snack.-Judy Van Heek, Crofton, Nebraska
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, oat bran, brown sugar, baking powder, salt and baking soda. In a small bowl, beat the milk, applesauce, peanut butter, egg white and honey on low speed until smooth; stir into the dry ingredients just until moistened., Fill greased or foil-lined muffin cups half full. Drop 1 teaspoon jam into the center of each muffin; cover with remaining batter., Bake at 400° for 15-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 161 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 244mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
PB & J MUFFINS
I got this from the Delicious Living website. It tastes like a moist pb&j with lots of healthy stuff sneaked in.
Provided by WI Cheesehead
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 400º.
- Spray paper muffin cups with nonstick cooking spray.
- In a large bowl, combine flours, baking powder, baking soda, and salt.
- With two knives or a pastry blender, cut in peanut butter until coarse crumbs form and mixture is no longer powdery.
- Add milk, honey, carrot, zucchini, eggs, and oil; stir until well moistened.
- Spoon about 2 tablespoons batter into each muffin cup.
- Top each with about 1 teaspoon fruit preserves.
- Cover with remaining batter.
- Bake 15-20 minutes, until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 308.9, Fat 14, SaturatedFat 2.4, Cholesterol 36, Sodium 268.1, Carbohydrate 40.1, Fiber 2.9, Sugar 17.6, Protein 8.8
PINT-SIZE PB & J MUFFINS
Make and share this Pint-Size Pb & J Muffins recipe from Food.com.
Provided by MommyMakes
Categories Quick Breads
Time 17m
Yield 24 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 4 ingredients; make a well in center of mixture.
- Combine sugar and next 4 ingredients; beat at low speed of an electric mixer until blended.
- Add to dry ingredients; stir just until moistened.
- Spoon batter into 24 miniature muffin cups coated with cooking spray, filling half full.
- Top each with 1/4 teaspoon jelly, and top with remaining batter.
- Bake at 400° for 12 minutes or until a wooden pick inserted in center comes out clean.
- Remove from pans immediately; let cool on a wire rack.
Nutrition Facts : Calories 119.2, Fat 2.7, SaturatedFat 0.5, Cholesterol 0.5, Sodium 139.9, Carbohydrate 21.4, Fiber 0.5, Sugar 12.3, Protein 2.9
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