Peanut Butter and Jelly Muffins Recipe

Peanut Butter and Jelly Muffins Recipe

Peanut Butter and Jelly Muffins

Servings: 1 dozen (serving size: 1 muffin)

Ingredients:

  • 1 cup all-purpose flour (about 4 1/2 ounces)
  • 3/4 cup whole wheat flour (about 3 1/2 ounces)
  • 1/4 cup granulated sugar
  • 1/4 cup packed dark 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 butter, melted
  • 1 teaspoon vanilla extract
  • Cooking spray
  • 1/4 cup strawberry jam

Procedure:

  1. Preheat oven to 400°.
  2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugars, 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.
  3. Spoon batter into 12 muffin cups coated with cooking spray. 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° 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.

Peanut Butter-Chocolate Cookie Ice Cream Cake Recipe

Peanut Butter-Chocolate Cookie Ice Cream Cake Recipe

Peanut Butter-Chocolate Cookie Ice Cream Cake

Servings: 16

Ingredients:

  • 1 (9 oz.) package chocolate wafer cookies
  • 3/4 cup natural peanut butter
  • 1 pint each vanilla chocolatechip, chocolate and vanilla fudge ice cream
  • 1 cup heavy cream
  • 1/4 cup confectioners’ sugar
  • 1 ounce semisweet chocolate, grated (optional)

Procedure:

  1. Line a 9-inch square baking dish with two 24-inch sheets of plastic wrap, allowing excess to hang over sides. Arrange 9 cookies in pan and 3 cookies standing up along each side.
  2. Warm peanut butter in microwave for 30 seconds; drizzle 1/4 cup on cookies in pan. Spoon chocolate-chip ice cream on top and cover with 8 cookies. Repeat layering twice with 1/4 cup peanut butter, a pint of ice cream and more cookies.
  3. Cover with overhanging plastic wrap and press down to compress layers. Cover with second sheet of plastic and freeze for at least 3 hours and up to 1 week.
  4. To unmold, dip pan into warm water, unwrap cake and invert a platter on top. Flip cake over and remove pan and wrap. Return cake to freezer.
  5. Whip cream and confectioners’ sugar until stiff. Spread on cake and sprinkle with chocolate, if desired.

Peanut Butter with Banana and Flax Smoothies Recipe

Peanut Butter, Banana, and Flax Smoothies

Servings: 2 (serving size: about 3/4 cup)

Ingredients:

  • 1/2 cup 1% low-fat milk
  • 1/2 cup vanilla fat-free yogurt
  • 2 tablespoons ground golden flaxseed
  • 1 tablespoon creamy peanut butter
  • 1 teaspoon honey
  • 1/4 teaspoon vanilla extract
  • 1 ripe banana, sliced

Procedure:

  1. Place all ingredients in a blender; process until smooth.
  2. Serve.

Bananas and Peanut Butter Shake Recipe

Bananas and Peanut Butter Shake

Servings: 2

Ingredients:

  • 1/2 cup smooth peanut butter
  • 3/4 cup milk
  • 2 cups vanilla ice cream, slightly softened
  • 1 banana, sliced

Procedure:

  1. In a bowl, beat peanut butter and 1/4 cup milk until smooth. In a blender, blend ice cream, remaining milk and banana (reserving 2 slices) until smooth.
  2. Beat in peanut butter mixture until just combined.
  3. Pour into 2 glasses and garnish each with banana slice.
  4. Serve.