Cincinnati Family Magazine

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December 6, 2021

PB&J Muffins

Turn your kids favorite lunch into a tasty afternoon snack, thanks to this recipe found at Whole Foods.

Ingredients

  • 1 3/4 cups whole wheat pastry flour
  • 3 tbs. ground flaxseed meal
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. fine sea salt
  • 3/4 cup skim milk
  • 2/3 cup smooth peanut butter
  • 1/2 cup fat-free vanilla yogurt
  • 2 large eggs
  • 1/4 cup fruit jelly or jam

Directions

Preheat oven to 400.  Line 12 muffin cups with paper liners.  In a large bowl, whisk together flour, flaxseed meal, baking powder, baking soda, and salt.  In a separate bowl, whisk together milk, peanut butter, yogurt and eggs.  Stir peanut butter mixture into flour mixture just until combined.  Fill muffin cups about half-way full  and add 1 tsp. jam to the center of each muffin.  Top with remaining batter.  Bake 15 minutes or until lightly golden; let cool in pan for five minutes, then remove from pan and let cool completely.

Recipe found at Whole Foods.

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