This is an easy recipe and, if you like peanut butter and jelly, you will love these muffins. I made them for the first time today as my six year old grandson was going to spend the night with me and they were a big hit. These would be great to go in school lunches or for a snack with milk. I liked them with coffee, too, for breakfast.
Whisk together the flour, sugar, baking powder and salt in a large bowl. Cut in peanut butter until mixture resembles coarse crumbs. Add eggs and milk and stir until all ingredients are wet. Spray a 12 cup muffin pan with cooking spray. Fill each cup about 1/3 full and add 1 heaping teaspoon full of preserves to each muffin. Spoon remaining batter on top. Bake in preheated 400 degree oven 15 to 20 minutes checking for doneness as ovens vary. Makes 12 muffins.
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|Serving Size: 1 Dozen (918g)|
|Recipe Makes: 1|
|Calories from Fat: 485 (24%)|
|Amt Per Serving||% DV|
|Total Fat 53.9g||72 %|
|Saturated Fat 13.5g||68 %|
|Monounsaturated Fat 23g|
|Polyunsanturated Fat 12.6g|
|Cholesterol 751mg||231 %|
|Sodium 3889mg||134 %|
|Potassium 1213.5mg||32 %|
|Total Carbohydrate 319.3g||94 %|
|Dietary Fiber 10.6g||42 %|
|Sugars, other 308.7g|
|Protein 68.5g||98 %|
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Calories per serving: 2015
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