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“Delicious moist peanut butter muffins with a fruit center. I found this bin the Sunday coupons. I have not tried this, just posting for safe keeping.”
READY IN:
40mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

  • Pam cooking spray
  • 2 12 cups eagle mills unbleached all purpose flour (Eagle Mills all purpose unbleached flour with ultragrain)
  • 34 cup granulated sugar
  • 1 tablespoon baking powder
  • 12 teaspoon salt
  • 12 cup peter pan creamy peanut butter
  • 34 cup fat free milk
  • 12 cup egg, beaters
  • 13 cup pure wesson canola oil
  • 9 12 ounces knott's berry farm 100% fruit (strawberry or favorite flavor)

Directions

  1. Preheat oven to 400. Spray 12-cup regular muffin pan with cooking spray. Combine flour, sugar, baking powder and salt in large bowl. Use 2 knives to add the peanut butter, mixing until coarse crumbs are formed. Add milk, Egg Beaters and oil; stir until just moistened.
  2. Spoon batter into muffin cups until half-full, creating a dip in center of each cup. Place 1 tablespoon fruit in the dip. Spoon remaining batter evenly over fruit in each cup.
  3. Bake 20-25 minutes, or until wooden pick inserted into center of muffin comes out clean. Cool 5 minutes in pan, then serve.

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