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PB&J Muffins

Ingredients

  • 3/4 cup Sue Bee® honey
  • 1 cup whole wheat flour
  • 1/4 cup canola oil
  • 2 eggs
  • 1/2 cup finely grated zucchini
  • 1/2 cup finely grated carrot
  • 3/4 cup 1% low-fat milk
  • 3/4 cup creamy peanut butter
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 1/2 cups unbleached all-purpose flour
  • 1/4 cup all-fruit strawberry preserves

Directions

  • Preheat oven to 400 .
  • Spray paper muffin cups with nonstick cooking spray.
  • In a large bowl, combine flours, baking powder, baking soda and salt.
  • With two knives or a pastry blender, cut in peanut butter until coarse crumbs form and mixture is no longer powdery.
  • Add Sue Bee® honey, milk, carrot, zucchini, egg and oil; stir until well moistened.
  • Spoon about 2 tablespoons batter into each muffin cup.
  • Top each with about 1 teaspoon fruit preserves.
  • Cover with remaining batter.
  • Bake 15-20 minutes, until toothpick inserted in center comes out clean.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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