Peanut Butter Jelly Muffins Recipe

Peanut Butter Jelly Muffins 

2 points

This peanut butter jelly muffins recipe makes 12 and each muffin is 2 Weight Watchers points. 

Ingredients

• 1 1⁄2 cups Kodiak Cakes Buttermilk flapjack & waffle mix, 11 points
• 1/2 cup PB2 The original powdered peanut butter, 5 points
• 1/2 cup Splenda Granulated no calorie sweetener, 2 points
• 1 1⁄2 teaspoon baking powder, o points
• 3 eggs, 0 points
• 1 1/2 cups unsweetened applesauce, 0 points
• 1 tablespoon vanilla extract, 1 point
• 6 ounces Kroger CarbMaster Nonfat reduced sugar milk, 1 point
• 12 tablespoons Smucker’s Sugar free seedless blackberry jam, 5 points

Instructions

• Preheat oven to 375°
• Mix all dry ingredients in one bowl. Mix all wet ingredients except the jam in another. Then add the wet into the dry and hand mix. Don’t over mix the batter as it will change the texture of the muffin.
• Fill 12 muffin cups about 1/2 full.
• Place 1 Tablespoon of jam in the center of each muffin and then cover with remaining batter.
• Bake 18 minutes and enjoy. I store my muffins in the refrigerator for up to a week. I also freeze some as I usually make 24 at a time.

Note: for the SF jam filling be sure whatever brand and/or flavor of SF jam you use doesn’t exceed 9 points for 12 Tablespoons to stay at 2 points per muffin. SF Preserves would work too. Jelly isn’t a good replacement as it tends to “melt.”