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.

185905

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

This recipe features:

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