Growing up, I dreaded the peanut butter and jelly sandwich. My mom always sent us to school with them for lunch, and by lunch time the peanut butter and jelly would have made the bread all soggy and the sandwich would have been smushed by everything else my lunch bag. So I'd end up with a PB&J ball.
So now I'm all grown up and there is nothing more than I love than a peanut butter and jelly sandwich. But there are rules:
- The jelly must be strawberry.
- The jelly must actually be preserves or jam.
- A PB&J sandwich must be accompanied by a glass of ice cold milk.
1 3/4 cups white whole wheat flour
1/4 cup Splenda
1/8 cup Splenda brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups fat-free milk
1/3 cup creamy peanut butter
1/4 cup egg substitute
2 tablespoons light butter, melted
1 teaspoon vanilla extract
1/4 cup strawberry jam
Preheat oven to 400°.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flour, Splenda, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients (through vanilla); add to flour mixture, stirring just until moist.
Line a 12-muffin tin with muffin/cupcake liners. Fill each cup half full with batter. Spoon 1 teaspoon jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400°F for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan, and cool on a wire rack. Yields: 12 servings
Source: Cooking Light
WW info: 3 points per muffin