Peanut butter and jam muffins


You can’t find a better combination than peanut butter and jam. Always use natural peanut butter (the kind that contains peanuts only). The other types often contain hydrogenated vegetable oil and icing sugar. If you’re baking for someone with a peanut allergy, try using other nut butters or soy butter.

1. Preheat oven to 350°F. Lightly coat a 12-cup muffin tin with cooking spray.

2. Using a whisk or electric beaters, combine the oil, sugar, banana, peanut butter, egg, sour cream and vanilla in a large bowl. Beat until smooth.

3. In another bowl, combine both flours, baking powder, baking soda, cinnamon and salt with a wooden spoon. Add the dry ingredients to the wet ingredients gradually and stir until the dry ingredients are just moistened.

4. Divide the mixture among the prepared muffin cups. Bake for 15 to 18 minutes, or until a tester inserted in the middle of a muffin comes out clean. Press gently in the center of each muffin to make an indent and place a small amount of the jam inside.

3 Tbsp vegetable oil
3/4 cup granulated sugar
1 large ripe banana (about 1/2 cup)
3 Tbsp smooth natural peanut butter
1 large egg
2/3 cup low-fat sour cream
1 tsp vanilla extract
1 cup all-purpose flour
1/4 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
pinch of salt
3 Tbsp raspberry jam

Nutritional Analysis per Serving (1 muffin)

Calories 251
Protein 3.8 g
Fat 7.5 g
Saturated Fat 1.3 g
Carbohydrates 43 g
Cholesterol 22 mg
Sodium 160 mg
Fiber 1.2 g

Prep Time: 15 minutes
Bake Time: 15 minutes

Make Ahead:Bake up to a day in advance or freeze for up to 2 weeks.

Serves 12

Nutrition Watch: Natural peanut butter (unlike regular peanut butter) does not have hydrogenated oils, colors or preservatives.