Whole-Wheat Peanut Butter and Jelly Muffins

Weekend baking is becoming somewhat of a tradition around here, and this morning was no exception.

I woke up Sunday morning around 9:30 with an itch to experiment and finally try some of the recipes that have been patiently waiting for me on my Pinterest boards. After scrolling through endless pictures of baked goods, I settled on muffins because I couldn’t wait an hour or more for a quick bread.

However, these were no ordinary muffins; the perfectly moist and fluffy dough balls acted as a wrapping paper of sorts for the special gift inside. . .

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Grape jelly!

Why on earth would I put jelly inside a muffin, you may ask? Well, I almost gave up on baking this morning when I couldn’t decide between pancakes, waffles, muffins, baked oatmeal or french toast. My stomach started growling, and a grilled PB & J with banana sounded delicious, but then I stumbled upon the following simple recipe that incorporated all my cravings.

Whole-Wheat Peanut Butter and Jelly Muffins

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Recipe slightly adapted from myrecipes.com

Makes 12 muffins

Difficulty: Easy

Total preparation and baking time: 30 minutes

Ingredients:

  • 1 3/4 cup white whole-wheat flour
  • 1/4 cup unsweetened applesauce
  • 1/4 cup packed light brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups fat-free milk
  • 1/3 cup natural creamy peanut butter
  • 1 extra large egg
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • Cooking spray
  • 1/4 cup squeezable grape jelly, reduced sugar (I used Welch’s)

Steps:

  1. Preheat oven to 400 degrees Fahrenheit and coat a regular-sized muffin pan with cooking spray.
  2. Combine the dry ingredients in a large mixing bowl.
  3. Combine the wet ingredients minus the grape jelly in a separate mixing bowl.
  4. Create a well in the dry mixture and stir in the wet mixture until thoroughly combined.
  5. Fill each muffin cup halfway with batter. Then, squirt one teaspoon grape jelly into each cup. Cover the jelly with the remaining batter.
  6. Cook for 20 minutes or until the muffins spring back when touched in the middle. Cool for five minutes in the pan after removing from the oven. Place on wire cooling rack.
  7. Eat!

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These healthy muffins taste just like the beloved childhood sandwich. I think they’re even better when smeared with extra peanut butter and eaten while reading the Sunday newspaper.

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Happy holidays!

P.S. Do you like our little rosemary tree on the porch? It think it’s pretty festive. :)

Related HGG Posts that are perfect for weekend breakfasts:

Healthy Banana Applesauce Mini Muffins

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Healthy Pumpkin Pie Spice Muffins

Whole-Wheat Strawberry Vanilla Pancakes

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Baked Pumpkin Oatmeal

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Other Interesting Muffin Recipes:

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3 thoughts on “Whole-Wheat Peanut Butter and Jelly Muffins

  1. Pingback: For Newtown: Apple Cider Crisp « Hungry Gator Gal

  2. Pingback: Peanut Butter Banana French Toast « Hungry Gator Gal

  3. Pingback: Easy, Cheesy Whole-Wheat Drop Biscuits « Hungry Gator Gal

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