Serves: 12
Total Calories: 195
1. Preheat oven to 350°F.
2. Spray muffin tin with vegetable spray or line with baking cups.
3. In a large bowl, mix flour, sugar, and baking powder.
4. In another bowl, beat peanut butter and egg until smooth. Add milk a little at a time, stirring after each addition.
5. Pour peanut butter mixture over dry ingredients fold in with a rubber spatula just until dry ingredients are moistened. Batter will be stiff.
6. Spoon 2 scant tablespoons of batter into each muffin cup and smooth the surface out to the top edge of the cup. Then top each muffin with a heaping teaspoon of fruit spread cover with 2 more tablespoons of batter.
7. Bake 20-25 minutes or until lightly browned.
EXCHANGES
2 Starch
1 1/2 Fat
NUTRITION FACTS
Calories 216
Calories from Fat 81
Total Fat 9g
Saturated Fat 2g
Cholesterol 19mg
Sodium 183mg
Total Carbohydrate 28g
Dietary Fiber 2g
Sugars 9g
Protein 7g
This Peanut Butter And Jelly Muffins recipe is from the Magic Menus for People with Diabetes Cookbook. Download this Cookbook today.
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