Peanut Butter and Jelly Muffins

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Thursday, January 01, 2004

Categories:

Breakfast

Yield:

12 servings, 1 muffin each

Ingredients:

Butter-flavored cooking spray 2 cups flour
1/3 cup sugar substitute (made from dextrose, maltodextrin and sucralose)
2 teaspoons baking soda
1/2 cup egg substitute
1/2 teaspoon vanilla
1 cup fat-free milk
1/2 cup reduced fat peanut butter/
12 teaspoons low sugar jam, preserves or marmalade (optional)

Directions:

1. Preheat oven to 325 F. Spray muffin tin pan with butter-flavored cooking spray.
2. In a mixing bowl combine the flour, sugar and baking powder. Add egg, milk and peanut butter; stir just until combined.
3. Spoon batter into prepared muffin cups filling them one-third of the way. Add 1 teaspoon of jam to each muffin cup and fill muffin cups another third of the way.
4. Bake 20-25 minutes or until lightly browned. Loosen muffins with a knife, turning them onto their sides. Let cool slightly before serving.

Nutrition Facts:

160 calories, 25g carbohydrate, 6g protein, 4.3g fat, 0.9g saturated fat, 0.4mg cholesterol, 1.3g dietary fiber, 170mg sodium

Source:

Original recipe by Rachel Cly, RD, LD Email questions to: rcly@sjmc.org