Post Categories: August 2013

A Taste of the Season: Back-to-School Peanut Butter & Jelly Muffins

Courtesy of Taste of Home

Try a new twist on the old PB&J favorite with these healthy and delicious peanut butter and jelly muffins.



2 cups all-purpose flour
2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
2 eggs
3/4 cup thawed apple juice concentrate
1/2 cup reduced-fat chunky peanut butter
1/4 cup fat-free milk
3 Tbsp. butter, melted
1/3 cup strawberry spreadable fruit


  1. In a large bowl, combine the flour, baking powder, baking soda and salt.
  2. Combine the eggs, apple juice concentrate, peanut butter, milk and butter. Stir into dry ingredients just until moistened.
  3. Coat 12 muffin cups with cooking spray. Spoon half of the batter into cups. Spoon about 1-1/4 teaspoons spreadable fruit into the center of each; top with remaining batter.
  4. Bake at 350°F for 15-20 minutes or until a toothpick inserted into muffin comes out clean.
  5. Cool for 5 minutes before removing from pan to a wire rack to cool completely.