Peanut Butter & Jelly Muffin Mix
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Peanut butter muffins with a spoonful of jam baked into each center, made from a homemade muffin mix base. Makes 24 regular muffins that keep well in the fridge or freezer.
Ingredients
- 4 eggs
- 3 teaspoons vanilla
- 1 cup oil
- 2 cups water
- 5 1/2 cups A-B-C Muffin Mix base
- 1 cup peanut butter
- 1/2 cup chopped peanuts
- 24 tablespoons jam any flavor
Equipment
- mixing bowl
- muffin pan
Directions
- Heat the oven to 375°F and line or grease the muffin tins.
- Stir the eggs, vanilla, oil, and water together in a large bowl.
- Add the muffin mix base, peanut butter, and peanuts and stir just until blended, leaving it a little lumpy.
- Spoon the batter into the cups, filling each about three-quarters full.
- Drop 1 tablespoon of jam into the middle of each muffin.
- Bake for 18 to 20 minutes, until golden and set.
- Let cool in the pan for 5 minutes, then move to a wire rack.
Notes
Uses the A-B-C Muffin Base Mix. Storage: airtight at room temperature up to 2 days, refrigerated up to 4 days, frozen 2 to 3 months; reheat frozen on high about 30 seconds plus 10-second bursts.
Nutrition
Serving: 51g | Calories: 230kcal | Carbohydrates: 17g | Protein: 4.2g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 77mg | Potassium: 106mg | Fiber: 1g | Sugar: 11g | Vitamin A: 45IU | Vitamin C: 1.8mg | Calcium: 16mg | Iron: 0.5mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 24 servings from the whole mix with 4 eggs, 3 teaspoons vanilla, 1 cup oil, 1 cup peanut butter, 1/2 cup chopped peanuts, 24 tablespoons jam, any flavor; oil counted as vegetable oil, peanut butter counted as smooth peanut butter, chopped peanuts counted as dry-roasted peanuts. Brands and portions vary, so use it only as an approximation.
