Pb & J Muffins

13 ingredients
9 steps

Ingredients

  • 1 cup whole wheat flour
  • 1 1/2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup natural creamy peanut butter
  • 3/4 cup 1% low-fat milk
  • 1/2 - 3/4 cup honey
  • 1/2 cup finely grated carrot
  • 1/2 cup finely grated zucchini
  • 2 eggs, beaten
  • 1/4 cup canola oil
  • 1/4 cup all-fruit strawberry preserves or 1/4 cup raspberry preserves

Directions

  1. 1
    Preheat oven to 400°.
  2. 2
    Spray paper muffin cups with nonstick cooking spray.
  3. 3
    In a large bowl, combine flours, baking powder, baking soda, and salt.
  4. 4
    With two knives or a pastry blender, cut in peanut butter until coarse crumbs form and mixture is no longer powdery.
  5. 5
    Add milk, honey, carrot, zucchini, eggs, and oil; stir until well moistened.
  6. 6
    Spoon about 2 tablespoons batter into each muffin cup.
  7. 7
    Top each with about 1 teaspoon fruit preserves.
  8. 8
    Cover with remaining batter.
  9. 9
    Bake 15-20 minutes, until toothpick inserted in center comes out clean.

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