This recipe is brought to you by Porter Health System's Health eCooking.
Save time with this easy breakfast recipe that your family can take on the go. High in fiber and protein, these low fat muffins will be a hit with young and old alike.
Diabetic Recipe - Heart Healthy Recipe 
Yield: 12 muffins
Portion size: 1 muffin
- 1 1/4 cups fat-free milk
- 1/3 cup reduced-fat creamy peanut butter
- 1/4 cup egg substitute
- 2 Tbsp margarine, melted
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/4 cup granulated sugar
- 1/4 cup packed dark brown sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 12 baking cups
- Cooking spray
- 1/4 cup strawberry jam
Preheat oven to 400 degrees.
Mix milk, peanut butter, egg substitute, margarine, and vanilla in a small bowl.
Whisk flour, sugar, baking powder, and salt in a large bowl. Make a well in center of mixture and pour wet ingredients into it. Stir until batter forms but don’t overmix.
Coat baking cups with cooking spray. Fill each cup half full with batter and spoon one teaspoon of jam into each. Add another dollop of batter on top to cover jam.
Bake until golden brown, about 20 minutes. Let cool in pan 5 minutes, and then move to a wire rack.
Nutrition facts (per serving):
Calories 185
Fat 6g
Sat Fat 2g
Cholesterol 6mg
Sodium 288mg
Carbohydrate 29g
Fiber 2g
Protein: 5g