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Associate.com - Share Your Recipe!

Recipe Name: Peanut Butter And Jelly Muffins Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Breakfast  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Cup(s) Whole wheat flour
3/4 Cup(s) Regular flour
1/4 Cup(s) Sugar
4 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Salt
1 Egg
1 Cup(s) Skim milk
1/4 Cup(s) Vegetable oil
1/4 Cup(s) Creamy peanut butter
1/4 Cup(s) Favorite jelly, preserves
etc
Directions:
Preparation : Preheat oven to 400 degrees. Place paper liners in
muffinpan. In large bowl, mix flour, sugar, baking powder and salt. In
smallbowl, beat egg, milk and oil until blended; stir into flour
mixture justuntil moistened (batter will be lumpy). Fill muffin pan
cups 1/3 fullof batter. Drop about 1 teaspoon each of peanut butter
and jelly incenter of each; top with remaining batter. Bake 20 minutes
or untilgolden. Best served warm. Can freeze them individually and
heat gentlyin toaster oven.From: the White House Chef Cookbook Posted
to MM-Recipes Digest V4#038 by Suzy <suzy@gannett.infi.net> on Feb 5,
1997.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2025
Calories From Fat: 835
Total Fat: 96.3g
Cholesterol: 190.9mg
Sodium: 3519.8mg
Potassium: 1189.5mg
Carbohydrates: 245.4g
Fiber: 9.8g
Sugar: 65.1g
Protein: 52.8g


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