Best 3 Pb And J Muffins Sneaky Chef Recipes

Welcome to the wonderful world of pb and j muffins - the perfect breakfast, snack, or dessert for kids and adults alike! This sneaky chef recipe takes a classic childhood favorite and turns it into a nutritious and delicious treat. With simple ingredients and easy-to-follow instructions, you can whip up a batch of these delectable muffins in no time. Plus, they're packed with sneaky vegetables that the pickiest eaters won't even notice, making them a great way to get your family to eat their veggies. So, grab your mixing bowl and preheat your oven, because it's time to embark on a culinary adventure that will leave your taste buds dancing with joy.

Here are our top 3 tried and tested recipes!

PB & J MUFFINS

Pb & J Muffins image

I got this from the Delicious Living website. It tastes like a moist pb&j with lots of healthy stuff sneaked in.

Provided by WI Cheesehead

Categories Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 13

Ingredients

1 cup whole wheat flour
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup natural creamy peanut butter
3/4 cup 1% low-fat milk
1/2-3/4 cup honey
1/2 cup finely grated carrot
1/2 cup finely grated zucchini
2 eggs, beaten
1/4 cup canola oil
1/4 cup all-fruit strawberry preserves or 1/4 cup raspberry preserves

Steps:

Preheat oven to 400º.
Spray paper muffin cups with nonstick cooking spray.
In a large bowl, combine flours, baking powder, baking soda, and salt.
With two knives or a pastry blender, cut in peanut butter until coarse crumbs form and mixture is no longer powdery.
Add milk, honey, carrot, zucchini, eggs, and oil; stir until well moistened.
Spoon about 2 tablespoons batter into each muffin cup.
Top each with about 1 teaspoon fruit preserves.
Cover with remaining batter.
Bake 15-20 minutes, until toothpick inserted in center comes out clean.

Nutrition Facts : Calories 308.9, Fat 14, SaturatedFat 2.4, Cholesterol 36, Sodium 268.1, Carbohydrate 40.1, Fiber 2.9, Sugar 17.6, Protein 8.8

PB AND J MUFFINS - SNEAKY CHEF

Pb and J Muffins - Sneaky Chef image

Make and share this Pb and J Muffins - Sneaky Chef recipe from Food.com.

Provided by celticcooker

Categories Breads

Time 1h

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup whole wheat flour
1/2 cup white flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup brown sugar
1/4 cup canola oil
3/4 cup mashed sweet potato
3/4 cup smooth peanut butter
8 teaspoons strawberry jam

Steps:

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, Orange Puree and peanut 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 25 to 30 minutes, until the tops are golden brown.

PEANUT BUTTER & JAM MUFFINS

Peanut Butter & Jam Muffins image

Selling youngsters on bran muffins is a breeze when PB&J are key ingredients. Moist and easy to freeze, they make a fast and portable breakfast food or anytime snack.-Judy Van Heek, Crofton, Nebraska

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
1 cup oat bran
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup 2% milk
1/2 cup unsweetened applesauce
1/3 cup peanut butter
1 large egg white
2 tablespoons honey
1/4 cup seedless strawberry jam

Steps:

In a large bowl, combine the flour, oat bran, brown sugar, baking powder, salt and baking soda. In a small bowl, beat the milk, applesauce, peanut butter, egg white and honey on low speed until smooth; stir into the dry ingredients just until moistened., Fill greased or foil-lined muffin cups half full. Drop 1 teaspoon jam into the center of each muffin; cover with remaining batter., Bake at 400° for 15-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 161 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 244mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

Tips:

Use ripe bananas for a sweeter, moister muffin.
Mash the bananas well to prevent large chunks in the muffins.
Use a fork or pastry blender to cut the butter into the flour mixture until it resembles coarse crumbs.
Do not overmix the batter, as this can result in tough muffins.
Fill the muffin cups only two-thirds full to prevent overflow.
Bake the muffins until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Conclusion:

These PB&J muffins are a delicious and easy-to-make breakfast or snack. They are perfect for busy mornings or for packing in lunches. With their moist banana bread base and sweet peanut butter and jelly filling, these muffins are sure to be a hit with kids and adults alike. So next time you are looking for a fun and tasty treat, give these PB&J muffins a try.