Turn the classic kids' sandwich into whole wheat muffins with a sweet center. We love these muffins with standard grape jelly and strawberry jam, but try plum and rhubarb, too. For a nut-free version, swap peanut butter for sunflower seed butter.
Preheat the oven to 400°F. Line 12 muffin cups with paper liners.
In a large bowl, whisk together flour, flaxseed meal, baking powder, baking soda and salt. In a separate bowl, whisk together milk, peanut butter, yogurt and eggs. Gradually stir peanut butter mixture into flour mixture until just combined.
Fill muffin cups half full (about 2 tablespoons each). Add 1 teaspoon jam into the center of each muffin. Top each with remaining batter. Bake 15 minutes or until lightly golden. Let cool in the pan 5 minutes, then remove and let cool completely on a wire rack.
Per Serving: Serving size: 1 muffin, 190 calories (80 from fat), 9g total fat, 2g saturated fat, 30mg cholesterol, 280mg sodium, 21g carbohydrates, (4 g dietary fiber, 6g sugar), 8g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.