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Peanut Butter and Jelly Protein Muffins

Course Breakfast, Kid Friendly, Protein Rich
Cuisine American
Keyword 2% Milk, 2% reduced fat milk, All-purpose flour, baking powder, breakfast, brown sugar, Creamy Peanut Butter, egg, eggs, jam, jelly, milk, Nonstick cooking spray, peanut butter, prairie farms, Prairie Farms Whole Milk Strawberry Yogurt, protein, Quinoa, salt, Strawberry Yogurt, vanilla extract
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 servings

Ingredients

Ingredients

  • Nonstick cooking spray
  • 1 Cup Uncooked quinoa, rinse according to package directions
  • 1 3/4 Cups Prairie Farms 2% reduced fat milk
  • 2 Cups all-purpose flour
  • 1/2 Cup brown sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 Cup Prairie Farms Whole Strawberry Yogurt
  • 2 large eggs
  • 1 tsp vanilla extract
  • 4 Tbsp Creamy Peanut Butter
  • 1/4 Cup Strawberry Jam or Jelly

Pair with

  • 1 Cup Prairie Farms Milk of your choice

Instructions

  • Preheat oven to 350 degrees and grease a standard 12-muffin tin with a nonstick cooking spray.
  • In a medium sauce pan stir together quinoa and 1 cup milk. Bring to a boil over medium heat. Reduce to a simmer, cover, and cook 10-15 minutes until quinoa is tender and milk is absorbed.
  • In a large bowl combine flour, brown sugar, baking powder, and salt and whisk to combine.
  • In a large bowl combine remaining milk, yogurt, eggs, vanilla, and peanut butter and mix well.
  • Add wet ingredients to dry ingredients and mix until combined. Stir in cooked quinoa.
  • Divide batter among muffin cups. Drop a heaping 1/2 teaspoon of strawberry preserves into the center of each muffin tin on top of the batter. Bake for 20-25 minutes until an inserted toothpick comes out clean.
  • Allow to cool for 5-10 minutes then serve with an 8-ounce glass of your favorite Prairie Farms milk!