PB&J Muffins
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PB&J Muffins August, 2005 Makes 12 / What kid doesn’t love peanut butter and jelly? It’s a parent-approved combination, providing protein, vitamins, and healthy fats. These kid-friendly muffins also pack in nutrients with whole-wheat flour, carrots, and zucchini—nutritional bonuses your picky eater won’t even notice. 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 nonhydrogenated creamy peanut butter 3/4 cup low-fat (1 percent) 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 All-fruit strawberry or raspberry fruit preserves 1. Preheat oven to 400º. Spray paper muffin cups with nonstick cooking spray. 2. In a large bowl, combine flours, baking powder, baking soda, and salt. With two knives or a pastry blender, cut in peanut butter until coarse crumbs form and mixture is no longer powdery. Add milk, honey, carrot, zucchini, eggs, and oil; stir until well moistened. 3. Spoon about 2 tablespoons batter into each muffin cup. Top each with about 1 teaspoon fruit preserves. Cover with remaining batter. Bake 15–20 minutes, until toothpick inserted in center comes out clean. PER SERVING (1 muffin): 304 cal, 40% fat cal, 14g fat, 2g sat fat, 36mg chol, 9g protein, 39g carb, 3g fiber, 283mg sodium |
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