PEANUT BUTTER AND JELLY MUFFINS
Make and share this Peanut Butter and Jelly Muffins recipe from Food.com.
Provided by kittycatmom
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees F. Spray muffin pan with no-stick spray. Stir together flour, salt and baking powder in a large bowl. Add milk, eggs, 2/3 cup sugar, peanut butter and oil to bowl. Combine ingredients on low speed of electric mixer, just until moistened. Do not over beat.
- Fill prepared muffin cups evenly with half of the batter. Place 2 level teaspoons jam or preserves in the center of each muffin. Evenly divide remaining batter between muffin cups. Sprinkle with the 1/4 cup sugar.
- Bake for 18-20 minutes. Remove from oven. Cool in pan 5 minutes.
JAM-FILLED MUFFINS
"Kids and adults love the sweet surprise inside each muffin," reports Jessie MacLeod of St. Stephen, New Brunswick. "They go great in any lunch."
Provided by Taste of Home
Time 40m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs; add milk, butter and lemon zest. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam. Bake at 400° for 20-25 minutes or until golden.
Nutrition Facts : Calories 197 calories, Fat 7g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 267mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
JELLY-FILLED MUFFINS
"As a child, I always loved the gooey surprise in the center of jelly-filled doughnuts," remembers Darlene Brenden from Salem, Oregon. "These yummy muffins offer that same sweet filling, but they're baked instead of fried."
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, combine the first five ingredients. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Spoon 1 teaspoon jelly in center of each. Fill muffin cups two-thirds full with remaining batter. Bake at 400° for 20 minutes or until a toothpick inserted 1 in. from the edge comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Brush tops with butter. Combine sugar and cinnamon; dip tops of muffins in mixture. Serve warm.
Nutrition Facts : Calories 210 calories, Fat 9g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 207mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein.
JAM MUFFINS
These fruity muffins make a perfect snack or light breakfast, plus they're easy to make!
Provided by Lalena
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- In a large bowl, stir together the flour, baking powder, salt and sugar. Make a well in the center. In a small bowl beat egg, milk and oil together. Pour all at once into the well in the flour mixture. Mix quickly and lightly until moistened, do not beat. The batter will be lumpy. Gently stir in jam.
- Pour the batter into the prepared pan and bake at 400 degrees F (205 degrees C) for 25 minutes or until golden.
Nutrition Facts : Calories 236.3 calories, Carbohydrate 43.5 g, Cholesterol 16.7 mg, Fat 5.5 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 239.8 mg, Sugar 22 g
FRUIT-FILLED MUFFINS
Whip up delicious fruit-filled muffins with what's probably already in your cupboard or fridge.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
- In medium bowl, stir milk, oil and egg until blended. Stir in Bisquick mix and granulated sugar just until moistened. Divide batter evenly among muffin cups. Drop 1 level teaspoon fruit preserves onto center of batter in each cup.
- Bake 13 to 18 minutes or until golden brown. Cool slightly; remove from pan. In small bowl, mix powdered sugar and water until smooth; drizzle over warm muffins.
Nutrition Facts : Calories 160, Carbohydrate 26 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 260 mg, Sugar 13 g, TransFat 1 g
YUMMY JAMMY MUFFINS
Soft fluffy jammy muffins
Provided by yummymummy31
Time 15m
Yield Makes Muffins
Number Of Ingredients 0
Steps:
- Pre-heat oven at 200 C or 400 F.
- Mix together the flour, baking powder, caster sugar, butter, milk and egg.
- Spoon mixture into muffin/cupcake cases half way.
- Then add a teaspoon of jam into the centre of muffin/cupcake cases.
- Pour rest of mixture over the jam so that it is now in the middle of the muffin/cupcake cases (sandwiched).
- Bake in centre of oven for 15 mins (I used fan assisted oven so times may vary).
JAM FILLED OAT BRAN MUFFINS
I made these as I love muffins. I didn't have any oat bran, so used wheat instead, they are not overly sweet but surely do taste good regardless. A hot cup of tea and a muffin really hits the spot at this time of year. I got this recipe out of the Joy Of Vegan Baking. Because this makes 16 muffins, I made a dozen bite sized ones too. I didn't put jam in them, but topped them with some cinnamon sugar.
Provided by Chef Joey Z.
Categories Dessert
Time 32m
Yield 16 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 425'F.
- Lightly grease your muffin tin(s).
- In a med. size bowl with a hand mixer whip up the water and the flax seed meal. In about a couple of minutes this should become a thick and creamy liquid.
- In a large bowl combine the oat bran, flour, brown sugar, baking powder, cinnamon and salt. Set aside.
- In a small bowl mix the flax seed mixture, milk and oil.
- Stir in the walnuts if using and then add to the dry ingredients until just combined, don't over mix!
- Fill your prepared muffin cups less then half full, then put a dab of your jam on top of the batter, then put more batter until the muffin cup is 2/3 full.
- Bake for 15-20 minutes, depending on how your oven is. I used a skewer to test the side to see if it was done. I didn't put it down the middle as the jam is there.
- Cool the muffins in the tin for about 3 minutes, then remove to a rack to a wire cool.
- Bon Appetit!
Nutrition Facts : Calories 165.9, Fat 6.4, SaturatedFat 0.9, Sodium 181.2, Carbohydrate 28.5, Fiber 3.5, Sugar 11.8, Protein 4.2
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