Breakfast

Whole Wheat Peanut Butter and Jam Muffins is for Breakfast, Snack.

Whole Wheat Peanut Butter and Jam Muffins takes 10 minutes to prepare.

Whole Wheat Peanut Butter and Jam Muffins takes 20 minutes to cook.

Whole Wheat Peanut Butter and Jam Muffins makes 12 servings.

The ingredients for Whole Wheat Peanut Butter and Jam Muffins are:

2 C whole wheat flour
2 T Splenda
1 T baking powder
1/4 t salt
4 t Just White egg substitute(=2 eggs)
1/2 C Open Nature Peanut Butter(only peanuts & salt)
1 1/2 C Almond Milk
1/4 C cannola oil
1/4 C strawberry jam

Here is how you make Whole Wheat Peanut Butter and Jam Muffins:

Adjust oven rack to top third position; preheat oven to 400 F. Coat 12-cup muffin pan with vegetable spray.Thoroughly mix dry ingredients flour, sugar, baking powder, salt and Just Whites (if using liquid eggs mix with liquids) in large bowl. In medium bowl, blend peanut butter till smooth. Stir in milk & oil. Pour liquid mixture over dry ingredients and fold in just until combined; do not overmix.Fill muffin cups a little less than 1/2 full with batter. With finger, make small indentation in middle of each one and with small teaspoon of jam. Top up each one with remaining batter - jam doesn't have to be completely covered. Bake for 20 minutes or until golden. Cool for 5 minutes before turning out into rack and allow to cool a little before serving. Best when served warm.Serving Size:?1 muffin

The nutritional information for Whole Wheat Peanut Butter and Jam Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 198.4

• Total Fat: 10.3 g
• Cholesterol: 0.0 mg
• Sodium: 251.2 mg
• Total Carbs: 21.9 g
• Dietary Fiber: 3.6 g
• Protein: 6.3 g