No-Nut Butter & Jelly Muffins
Nutrition Highlights: vegetables, whole grains, nuts, Rich in vitamins A, B complex, C, E, K, manganese, iron, potassium, folate, riboflavin, selenium, fiber, and protein.

Makes 8 Large Muffins:
(or 16 mini muffins)


1 cup Flour Blend (or half all-purpose flour and half whole grain flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/4 cup sugar
1/3 cup canola oil
3/4 cup lowfat milk
3/4 cup Sneaky Chef Creamy No-Nut Butter
8 heaping teaspoons favorite jam
 

Preheat 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 over-mix or the muffins will be dense).
 

Scoop about two 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 to 24 minutes, until the tops are golden brown.
 

 

We hope you enjoy this Free Sample Recipe!

Free sample recipes from The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids' Favorite Meals.

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