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Peanut Butter and Jelly Snack Muffins |
Ingredients:1¾ cups whole wheat pastry flour 3 tablespoons ground flaxseed meal 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon fine sea salt ¾ cup low-fat milk 2/3 cup smooth peanut butter ½ cup 365 Everyday Value Organic Vanilla Nonfat Yogurt 2 large eggs ¼ cup fruit-sweetened fruit jelly or jam
Directions:Preheat oven to 400° F. Line 12 muffin cups with paper liners. In a large bowl, whisk together flour, flaxseed meal, baking powder, baking soda and salt. In a separate bowl, whisk together milk, peanut butter, yogurt and eggs. Gradually stir peanut butter mixture into flour mixture until just combined. Fill muffin cups half full. Add 1 teaspoon jam into the center of each muffin. Top with remaining batter. Bake 15 minutes or until lightly golden. Let cool in pan 5 minutes, then remove and cool completely on a wire rack. |
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