After Practice Muffin

prep: 10MIN.
cook: 20MIN.
yield: 12


    Crisco® Original No-Stick Cooking Spray

    2 cups whole wheat flour

    1 tablespoon baking powder

    1 teaspoon salt

    1 cup sugar, divided

    1 cup milk

    1 cup Jif® Natural Creamy Peanut Butter Spread

    1/3 cup Crisco® Pure Canola Oil

    2 large eggs

    1/2 cup Smucker's® Strawberry Preserves


  1. HEAT oven to 375°F. Coat 12 muffin cups with no-stick cooking spray.
  2. STIR together flour, baking powder and salt in large bowl. Add 2/3 cup sugar, milk, peanut butter, oil and eggs. Beat with mixer on low speed just until moistened. Divide evenly into prepared muffin cups.
  3. MAKE small indentations in center of batter with back of spoon. Place 2 teaspoons preserves in center of each. Sprinkle with remaining 1/3 cup sugar.
  4. BAKE 22 to 24 minutes or until toothpick inserted into plain muffin batter comes out clean. Cool 5 minutes. Remove from pan to wire rack to cool completely.


Serving Size (1 muffin), Calories 387 (Calories from Fat 0), Total Fat 18.1g (Saturated Fat 0g, Trans Fat 0g), Cholesterol 33mg, Sodium 415mg, Total Carbohydrate 47.1g (Dietary Fiber 2g, Sugars 0g), Protein 8.6g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.


  • Creamy Peanut Butter
  • Natural Creamy Peanut Butter Spread Contains 90% Peanuts


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