Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 1/3 cup packed brown sugar

  3. 1 teaspoon baking powder

  4. 1/2 teaspoon baking soda

  5. 1/4 teaspoon salt

  6. 2 eggs

  7. 1/2 cup vanilla yogurt

  8. 3 tablespoons creamy peanut butter

  9. 2 tablespoons canola oil

  10. 3 tablespoons strawberry or grape jelly

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt. In a small bowl, beat the eggs, yogurt, peanut butter and oil on low speed until smooth; stir into the dry ingredients just until moistened. Fill greased or paper-lined miniature muffin cups half full. Top each with 1/4 teaspoon jelly and remaining batter. Bake at 400° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 2-1/2 dozen. Editor's Note: Muffins may be baked in regular-size muffin cups for 16-18 minutes; use 3/4 teaspoon jelly for each instead of 1/4 teaspoon. Recipe makes 10 muffins.


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