No-Nut Butter & Jelly Muffins
No-Nut Butter & Jelly Muffins
Sneaky Chef Missy Lapine created a no-nut butter that’s allergy-friendly and tastes just as good as the real thing, and she uses it in her peanut butter-flavored and jelly muffins.
Servings
8
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup whole-grain flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup sugar
- 1/3 cup canola oil
- 3/4 cup low-fat milk
- 3/4 cup sneaky chef creamy no-nut butter*, or regular peanut butter
- 8 heaping teaspoons of your favorite jam
Directions
- Preheat the oven to 350 degrees and line a muffin tin with paper liners.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt; set aside. In another large bowl, whisk together the eggs and sugar until well combined, then whisk in the oil, milk, and No-Nut Butter. Fold the dry ingredients into the wet and mix until flour is just moistened (don’t overmix or the muffins will be dense).
- Scoop about 2 tablespoons of batter into the large muffin cups until half full. Place a heaping teaspoon of jam in the center of each muffin. Cover the jam with another 2 tablespoons or so of batter, filling the cups just over the top. If you’re using mini-muffin cups, scale back quantities to fit into the smaller sized cups.
- Bake for 20-24 minutes, until the tops are golden brown.