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Peanut Butter & Jelly Breakfast MuffinsPeanut Butter & Jelly Breakfast Muffins

Prepared by: Susan Mills-Gray,
Nutrition Specialist,

University of Missouri Extension

November 20, 2016

 

Yield: 12 muffins (1 muffin per serving)

 

Ingredients

  • 4 eggs (or 1 cup egg substitute)
  • 1½ cups all-purpose flour
  • 1/2 cup peanut butter
  • 1/3 cup chia seeds (optional)
  • 1/4 cup honey
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 cup blueberries

 

Preparation

  • Preheat oven to 350F. In a large bowl, combine all ingredients except blueberries. Mix well.
  • Fold in blueberries. Fill lined muffin tin. Bake for 15-20 minutes.
  • Store at room temperature for 3 days or freeze for up to three months.

 

 

Nutrition information per serving

Calories: 190

Carbohydrates: 13g

Fiber: 1.5g

Total Fat: 12g

Protein: 6g

Sodium: 150mg

 

 

Source: adapted from yummly

 

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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.

 


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Last update: Wednesday, December 14, 2016