Peanut Butter and Jelly Muffins

These muffins were included in an online article from Cooking Light about post-workout snacks. They looked interesting, so I had to try them (didn't hurt that I had all the ingredients already in my pantry and fridge). They are awesome! Not too sweet, moist, with a subtle peanut butter flavor. All of the flavors blend together perfectly and actually improves on the peanut butter and jelly concoction concept (who knew that was possible?). Added bonus: They are relatively low in calories (under 200 per muffin). If you are a pb&j fan, try these as soon as possible.

Peanut Butter and Jelly Muffins
Courtesy of Cooking Light



1 cup all-purpose flour (about 4 1/2 ounces)
3/4 cup whole wheat flour (about 3 1/2 ounces)
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups fat-free milk
1/3 cup creamy peanut butter
1 egg (or 1/4 cup egg substitute)
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 cup strawberry jam

Preheat oven to 400°F. Line muffin tin with muffin cups

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients (through vanilla); add to flour mixture, stirring just until moist.

Spoon batter into muffin tin. Fill each cup a little over half full with batter. Spoon 1 teaspoon jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400°F for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan, and cool on a wire rack.