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Peanut Butter & Jelly Muffin Mix

Course Breakfast
Cuisine American
Keyword freezer muffins, homemade muffin mix, jelly filled muffins, peanut butter muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 muffins
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

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.