Peanut Butter and Jelly Muffins
By: Helen Pitlick
Published: Sunday, December 6, 2009 - 12:40am

Ingredients




Dry ingredients:
2 cups unbleached flour
1 tablespoon baking powder
1/2 teaspoon salt
liquid ingredients:
1 cup pure maple syrup
2/3 cup soft silken tofu
1/2 cup natural peanut butter (smooth)
3 tablespoons dairy-free milk
1 teaspoon vanilla extract
2 tablespoons fruit spread

Preparation

1 Preheat oven to 350 degrees. Mist 12 muffin cups with nonstick cooking oil spray and set aside. 2 Sift the ingredients into a large mixing bowl and set aside. Combine the liquid ingredients (not including the fruit spread) in a blender and process until smooth. Pour the liquid ingredients into the dry ingredients and stir until blended (do not overmix). 3 Put about 1/4 cup of batter in each muffin cup. Top each with 1/2 heaping teaspoon fruit spread. Cover with remaining batter and bake for 20 minutes or until a toothpick inserted into the center of the muffin comes out dry. Remove from heat, let cool for 10 minutes and genty release the muffins.

About


The flavors of a peanut butter and jelly sandwich in a tasty muffin. From Tofu 1-2-3 by Maribeth Adams.