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Peanut Butter And Jelly Muffins

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CATEGORY CUISINE TAG YIELD
Grains, Dairy, Eggs, Fruits Breads, Muffins 4 Servings

INGREDIENTS

2 c Whole Wheat Flour
1/2 c Sugar
1 1/2 t Baking Powder
1/2 t Salt
3/4 c Peanut Butter, Crunchy Style
3/4 c Skim Milk
2 Eggs, Small
1/4 c Fruit Preserves

INSTRUCTIONS

Combine the flour, sugar, baking powder and the salt in a mixing  bowl.
Cut in the peanut butter with two forks or a pastry blender  until the
mixture resembles coarse crumbs.  Add the milk and eggs all  at once,
stirring until the flour is moistened.  Place 2 Tb of the  batter into
a greased, fluted or plain muffin cup.  Place 1 ts of the  preserves in
the center of the batter and top with 2 tb more of the  batter.  Repeat
until you have 12 muffins. Bake in a 375 degree F.  oven for 15 to 17
minutes. Remove from the muffin cups and cool on a  rack.  From "Make
Mine Healthy" by Mimi Morgan. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins2.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 377
Calories From Fat: 27
Total Fat: 3g
Cholesterol: 93.9mg
Sodium: 529.8mg
Potassium: 173.9mg
Carbohydrates: 75.6g
Fiber: 1.7g
Sugar: 27.5g
Protein: 11.1g


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