Peanut Butter Jelly Muffins
Low Fat Recipe
Peanut Butter Jelly Muffins using whole wheat flour and oats, sweetened with honey and jelly with an oat topping.
1-1/2 cup whole wheat flour
1 cup large flake oats
1 cup liquid honey
2 tablespoons baking powder
1/4 teaspoon sea salt
1 cup skim milk
4 tablespoons butter, melted
1 or 2 egg whites, lightly beaten
1/2 cup jelly (100-percent real fruit with no sugar added)
1/3 cup large flake oats
1/4 cup whole wheat flour
1/3 cup pure peanut butter
1 tablespoon butter, melted
Topping: Combine oats and flour in a small bowl. Cut in peanut butter and butter until crumbly, set aside.
Muffins: Combine oats, honey, baking powder and sea salt in large bowl. Mix well. In small bowl combine milk, melted butter, and egg, blend well. Add to dry ingredients. Stir until dry ingredients are moistened. Do not over mix. Bake at 350-degrees for 35 to 40 minutes.
*Regular table salt will work fine if sea salt is not available, or you simply do not wish to use it.
Recipe makes 10 to 12 servings Peanut Butter and Jelly Muffins.