Ingredients
- 1cup all-purpose flour
- 3/4cup white whole wheat flour
- 1/4cup granulated sugar
- 1/4cup packed dark brown sugar
- 1tablespoon baking powder
- 1/2teaspoon salt
- 1 1/4cup unsweetened soy milk
- 1/3cup natural peanut butter(allow to come to room temperature if refrigerated)
- 1 egg(or 1 1/2 teaspoons Ener-G egg replacer plus 2 tablespoons water for vegan option)
- 2tablespoons buttermelted (use Earth's Balance or other non-dairy margarine for vegan option)
- 1teaspoon vanilla extract
- Your favorite flavor of jam, jelly or preserves
- Cooking spray
Servings: muffins
Units:
Instructions
- Preheat oven to 400°.
- Spray 12 muffin cups with cooking spray.
- Lightly spoon flours into dry measuring cups.
- Whisk together flours, sugars, baking powder and salt in a large bowl.
- Combine milk and next 4 ingredients (through vanilla).
- Make a well in center of dry ingredients and add wet ingredients, stirring just until moistened.
- Fill each cup muffin cup half full with batter.
- Spoon 1-2 teaspoons of jam or jelly into each cup.
- Spoon remaining batter over jam/jelly, being sure to cover it completely to prevent the jam/jelly from bubbling out of the muffins.
- Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center.
- Let cool in pan 5 minutes.
- Remove from pan, and cool on a wire rack.
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