Dessert

PB and J Muffins is for Dessert.

PB and J Muffins takes 15 minutes to prepare.

PB and J Muffins takes 25 minutes to cook.

PB and J Muffins makes 12 servings.

The ingredients for PB and J Muffins are:

2 cups flour
1/4 cup sugar
1/4 cup Splenda
2 tsp baking powder
1 tsp salt
1 cup PB2 powder, reconstituted using equal parts water
2 large egg whites
1 cup unsweetened vanilla almond milk
2 tsp pure vanilla extract
4 Tbsp sugar free jelly or jam

Here is how you make PB and J Muffins:

1. Preheat oven to 350 degrees F. Line a muffin pan with paper liners and set aside.2. In the bowl of a stand mixer, combine the flour, sugar, Splenda, baking powder and salt.3. Add the PB2 and mix on medium speed until well combined and crumbly.4. In a medium bowl, whisk the egg, milk and vanilla. Add to peanut butter mixture and mix until just combined.5. Using a medium cookie scoop, add muffin batter to prepared muffin pan. Next, place 1 tsp jam or jelly in the center of the muffin batter and top with another scoop muffin batter. If necessary, use a spoon or knife to gently spread batter to cover the jam.6. Bake for 22-25 minutes or until cooked thru and lightly browned. Remove from oven and allow to cool completely.Serving Size: Makes 12 servingsNumber of Servings: 12Recipe submitted by SparkPeople user JSKASICK.

The nutritional information for PB and J Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 133.6

• Total Fat: 1.5 g
• Cholesterol: 0.0 mg
• Sodium: 362.3 mg
• Total Carbs: 26.2 g
• Dietary Fiber: 2.0 g
• Protein: 6.2 g

The dietary needs meet for PB and J Muffins is Low Fat