No-Nut Butter & Jelly Muffins
Sneaky Chef Missy Lapine created a no-nut butter that’s allergy-friendly and tastes just as good as the real thing, and she uses it in her peanut butter-flavored and jelly muffins.
- 1/2 Cup all-purpose flour
- 1/2 Cup whole-grain flour
- 2 Teaspoons baking powder
- 1/2 Teaspoon salt
- 2 large eggs
- 1/4 Cup sugar
- 1/3 Cup canola oil
- 3/4 Cups low-fat milk
- 3/4 Cups Sneaky Chef Creamy No-Nut Butter*, or regular peanut butter
- 8 heaping teaspoons of your favorite jam
Preheat the 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 overmix or the muffins will be dense).
Scoop about 2 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 20-24 minutes, until the tops are golden brown.