Turn the classic kids' sandwich into whole wheat muffins with a sweet center. We love these muffins with standard grape jelly and strawberry jam, but try plum and rhubarb, too. For a nut-free version, swap peanut butter for sunflower seed butter.
Special Diets:
Ingredients
Method
Preheat the 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 (about 2 tablespoons each).
Add 1 teaspoon jam into the center of each muffin.
Top each with remaining batter.
Bake 15 minutes or until lightly golden.
Let cool in the pan 5 minutes, then remove and let cool completely on a wire rack.
Nutritional Info
Serving Size
1 muffin
Calories
190
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.