PB and J Muffins
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PB and J Muffins

PB and J Muffins

The sandwich standard moves to breakfast in a delicious peanut butter whole grain muffin swirled with cranberry sauce.

Servings: 65 servings (1 serving = 1 Muffin)
INGREDIENT
WEIGHT
MEASURE
Water, cool approx. 72°F
2 lb
4 cups
Peanut butter
1 lb 2.00 oz
2 cups
Gold Medal™ Whole Grain Variety Muffin Mix (31529)
5 lb
1 box
Cranberry sauce
2 lb 8.00 oz
4 cups
  1. Combine water and peanut butter in large mixing bowl; add muffin mix and stir until well blended. DO NOT overmix.
  2. Fold in cranberry sauce; deposit #16 scoop of batter into greased or paper-lined muffin pans.
  3. Bake as directed below.
BAKE:
TEMP
TIME
Convection Oven*
350°F
15-18 minutes
Standard Oven
400°F
17-20 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 7 minutes of baking.

  • Drizzle cooled muffins with melted peanut butter icing (1 part peanut butter, 2 parts vanilla icing) if desired. Note, nutrition information may change.
  • For crediting in USDA Child Nutrition Programs, 1 serving (1 muffin) = 1 oz equivalent Grain
View Recipe Instructions

Nutrition Information

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Serving Size:
1 Muffin
Calories
220
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
240mg
10%
Total Carbohydrate
34g
11%
Dietary Fiber
1g
6%
Sugars
19g
Protein
3g
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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