PB & J Graham Muffins

16  Ratings
  • 25 min prep
  • 58 min total
  • Makes 12 servings.


PB & J Graham Muffins Recipe

Ingredients

  • 16 HONEY MAID Honey Grahams, finely crushed
  • 1/4 cup sugar
  • 2 tsp. baking powder
  • 1/3 cup creamy peanut butter
  • 2 Tbsp. honey
  • 1 egg, beaten
  • 1 cup fat-free milk
  • 2/3 cup grape jelly

Instructions

  • Heat  oven to 400ºF.
  • Combine  graham crumbs, sugar and baking powder.
  • Mix  peanut butter, honey and egg in large bowl until blended. Gradually stir in milk. Add graham mixture; stir just until moistened.
  • Spoon  onto 12 paper-lined muffin cups.
  • Bake  15 to 18 min. or until toothpick inserted in centers comes out clean. Cool 5 min. Remove from pan to wire racks; cool 10 min.
  • Spoon  jelly into pastry bag fitted with piping tip. Insert tip into center of each muffin, then squeeze jelly into muffin.

Recipe Tips

SubstitutePrepare using your favorite flavor of jelly.

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Nutrition Information

Makes 12 servings.
  • Generally Nutritious

Diet Exchange

1-1/2 Starch, 1-1/2 Fat

Nutrition Notes

A variation of the classic sandwich, these flavorful muffins can be enjoyed as a snack, or as part of a breakfast.

Nutrition per serving:

    • Calories 230 
    • Total fat 7 g
    • Saturated fat 1 g
    • Cholesterol 15 mg
    • Sodium 230 mg
    • Carbohydrate 38 g
    • Dietary fiber 1 g
    • Total sugars 25 g
    •     Includes added sugars n/a
    • Protein 4 g
    • Vitamin A 0 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 8 %DV
    • Iron 4 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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