Peanut butter & jelly breakfast muffins
Makes 12 muffins (1 muffin per serving)
4 eggs (or 1 cup egg substitute)
1 1/2 cups all-purpose flour
1/2 cup peanut butter
1/3 cup chia seeds (optional)
1/4 cup honey
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup blueberries
Preheat oven to 350°F. In a large bowl, combine all ingredients except blueberries. Mix well. Fold in blueberries. Fill lined muffin tin. Bake for 15-20 minutes. Store at room temperature for 3 days or freeze for up to three months.
Nutritional information per serving: 190 calories; 13g carbohydrates; 1.5g fiber; 12g fat; 6g protein; 150mg sodium
(Source: adapted from http://www.yummly.com/recipe)
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