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Peanut Butter & Jelly Muffins
1 1/2 cups Flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup Pourable Sugar Twin or Sprinkle Sweet
1 package(4 serving) JELL-O sugar-free instant vanilla pudding mix
1/4 cup Reducted fat peanut butter
1 egg or equivalent in substitute
1/2 cup unsweetened applesauce
1/2 cup skim milk
3 tablespoons grape spreadable fruit
Preheat oven to 400F. Spray 8 wells of a 12-hole muffin pan with
butter flavored spray or line with paper liners. In a lage bowl,
combine flour, baking powder, baking soda, Sugar Twin, and dry
pudding mix. Add peanut butter. Mix until crumbly.
In a small bowl combine egg, applesauce, and skim milk. Add to
flour mixture and mix until just combined. Fill muffin wells 1/3
full with batter. Place about 3/4 tsp. spreadable fruit on top of
each. Cover with remaining batter.
Bake for 18-20 minutes or until a toothpick inserted in the center
comes out clean. Place muffin pan on a wire rack and allow to cool
for 5 minutes. Remove muffins from pan and continue to cool on rack.
NOTES : Fill unused muffin wells with water. It protects the muffin
pan and ensures even baking.
Nutritional information: per serving
HE: 1 bread, 2/3 protein, 1/2 fat, 1/2 fruit, 1/4 slider,
1 optional calorie
180 calories, 4 gm fat, 5 gm protein, 31 gm carbohydrate,
389 mg sodium, 77 mg calcium, 1 gm fiber
Diabetic: 1 1/2 starch/carbohydrate, 1/2 meat, 1/2 fruit
Recipe By: JoAnna Lund's Dessert Every Night p 295