Ingredients for Pint Size Pb J Muffins
- All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Salt
- Brown Sugar
- Low Fat Vanilla Yogurt
- 1/4 cup vegetable oil
- Creamy Peanut Butter
- Egg Whites
- Vegetable Oil Cooking Spray
- Strawberry Jelly
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How to Make Pint Size Pb J Muffins
- Preheat oven to 400°F (200°C). Line a mini muffin tin with 24 paper liners or grease with cooking spray.
- In a large bowl, cream together 1/2 cup peanut butter, 1/4 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract until smooth.
- In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in 1/2 cup grape jelly (or your favorite flavor).
- Fill each muffin cup about halfway full with batter.
- Top each muffin with approximately 1/4 teaspoon of additional jelly.
- Fill each muffin cup to the top with remaining batter.
- Bake for 12-15 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
49g
Fat
2g
Carbs
7g