PEANUT BUTTER AND JELLY CALORIES WHEAT RECIPES

Steps:

• Heat the oven to 350 degrees F and line a 12-hole muffin pan with 10 paper liners. In a medium bowl, combine the wheat bran, flour, sugar, baking powder, soda, cinnamon, and salt. In a large bowl, combine the applesauce, buttermilk, oil, and egg. Add the flour mixture to the bowl and mix to combine. Fold in the grapes. Divide half the batter among the lined muffin cups. Top each with 1 teaspoon peanut butter, then the remaining batter. Bake until a wooden pick inserted in the middle comes out clean, 25 to 27 minutes. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Meanwhile, in a small bowl combine the jam with 1 tablespoon water. Just before serving, drizzle the jam mixture on the muffins.

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and cinnamon. In another bowl, whisk the egg yolks, milk, peanut butter and butter; stir mixture into dry ingredients just until moistened., In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with jelly.
  Freeze option: Arrange waffles in a single layer on sheet pans. Freeze overnight or until frozen. Place between sheets of waxed paper in an airtight container. Waffles may be frozen up to 2 months. Reheat frozen waffles in a toaster. Serve with jelly.