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Peanut Butter and Jelly Muffins
Source: dLife

Mufins flavored with peanut butter and your favorite flavor fruit spread.

Prep Time: 12 minutes
Cook Time: 18 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 162.6
Total Carbs 27.4 g
Dietary Fiber 1.1 g
Sugars 10.4 g
Total Fat 4.1 g
Saturated Fat 0.8 g
Unsaturated Fat 0.1 g
Potassium 100.9 mg
Protein 4.7 g
Sodium 178.7 mg
Dietary Exchanges
1 Fat , 1 Other Carbs , 1 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 cup  white all purpose flour
2 tsp  low sodium baking powder
0 1/2 tsp  salt
0 1/4 cup  packed light brown sugar
0.6667 cup  fat free milk
0 1/2 cup  Peanut Butter, crunchy, reduced fat
0 1/2 cup  liquid egg substitute
1 each  cooking spray
6 tbsp  Fruit Spread, blueberry, 100% fruit
  1. Preheat oven to 375 degrees F.
  2. In a large bowl, combine all-purpose flour, baking powder, salt, and brown sugar; make a well in center of mixture.
  3. Combine milk, peanut butter, and egg substitute in an electric blender or food processor. Cover and process until blended.
  4. Add milk mixture to dry ingredients, stirring just until dry ingredients are moistened.
  5. Spoon batter into paper-lined muffin pans coated with cooking spray, filling about one-half full.
  6. Spread batter up sides of each muffin cup.
  7. Place 11/2 teaspoons fruit spread in center of batter in each muffin cup.
  8. Cover fruit spread completely with enough batter to fill each muffin cup three-fourths full.
  9. Bake for 18 to 20 minutes or until golden.
  10. Serve warm.

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