Pb & J Muffins
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 ⓘ
Instructions
- Preheat oven to 400°.
- Spray paper muffin cups with nonstick cooking spray.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
940
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).