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PB & J Graham Muffins

PB & J Graham Muffins

Prep time25 min
Total time58min
ServingsMakes 12 servings.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % 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 A0 %DV
Vitamin C0 %DV
Calcium8 %DV
Iron4 %DV

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