PB & J Graham Muffins
Prep time25 min
Total time58min
ServingsMakes 12 servings.
Ingredients
- 16 HONEY MAID Honey Grahams, finely crushed
- ¼ cup sugar
- 2 tsp. baking powder
- ⅓ cup creamy peanut butter
- 2 Tbsp. honey
- 1 egg, beaten
- 1 cup fat-free milk
- ⅔ cup grape jelly
Preparation
- 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.
Nutrition Notes
A variation of the classic sandwich, these flavorful muffins can be enjoyed as a snack, or as part of a breakfast.
Recipe Tips
- Substitute
Prepare using your favorite flavor of jelly.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 230 |
| % Daily Value* | |
| Total fat 7g | |
| Saturated fat 1g | |
| Trans fat 0g | |
| Cholesterol 15mg | |
| Sodium 230mg | |
| Carbohydrate 38g | |
| Dietary fiber 1g | |
| Total sugars 25g | |
| Protein 4g | |
| Vitamin A | 0 %DV |
| Vitamin C | 0 %DV |
| Calcium | 8 %DV |
| Iron | 4 %DV |