Tired of trying to get your kids to have healthier snacks after school. Try baking these PB&J muffins and you won't have to force them to eat healthier anymore.
PB&J Muffins Made Healthy
1 cups all-purpose flour
3/4 cup whole wheat flour
1/3 cup sugar or equivalent amount of splenda sweetener
2-1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup creamy low sodium peanut butter
1 large egg
3/4 cup low fat milk
1/3 cup butter, melted
1/2 cup strawberry, raspberry, or grape jelly (sugar free or low sugar)
1/ Preheat the oven to 375 degrees. Line a 12 muffin tin with muffin papers. In a large bowl, combine the flours, sugar, baking powder, and salt. In another bowl, mix the peanut butter with the egg. Add the milk, a little at a time, then mix in the butter. Pour the wet batter into the bowl with the dry ingredients and stir gently to combine. The batter will be stiff.
2/ Put a heaping tablespoon of batter in the bottom of each muffin cup. Use a finger to make an
indentation in the center and put a teaspoon of jelly in the hole. Cover with another heaping
tablespoon of batter or enough to fill each cup about 2/3 full. Spread the batter gently until no jelly is visible. Bake for 20 minutes, then turn the muffins onto a wire rack to cool for at least 10
minutes. Careful: the jelly centers can be hot. Makes 12 muffins.
Hope you enjoy!
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