Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Peanut 'N Jelly Muffin Cake




Source of Recipe


Interent


List of Ingredients




TOPPING
1/3 cup Oats (quick or old fashioned, uncooked)
1/4 cup all-purpose flour
2 tablespoons firmly packed brown sugar
1/3 cup peanut butter, chunky or creamy
1 tablespoon stick margarine or butter, softened

CAKE
1-1/2 cups all-purpose flour*
1 cup Quaker oats (quick or old fashioned, uncooked)
1/2 cup firmly packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt (optional)
1 cup fat-free milk
4 tablespoons (1/2 stick) margarine or butter, melted
1 egg, lightly beaten
1 teaspoon vanilla
1/2 cup grape, strawberry or raspberry jelly



Recipe



*If using old fashioned oats, increase flour to 1-2/3 cups.

Heat oven to 350°F. Spray 9-inch round metal cake pan with cooking spray.

For topping, combine oats, flour and brown sugar in small bowl. Cut in peanut butter and softened margarine with two knives or fingertips until mixture is crumbly; set aside.

For cake, combine flour, oats, brown sugar, baking powder and salt in large bowl; mix well. In small bowl, combine milk, melted margarine, egg and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Pour into pan. Spoon jelly by teaspoonfuls randomly over batter. Crumble reserved topping evenly over batter.

Bake 35 to 40 minutes or until golden brown and wooden pick inserted in center comes out with just a few moist crumbs clinging to it. Cool 10 minutes in pan on wire rack. Cut into wedges; serve warm.

10 SERVINGS

NUTRITION INFORMATION: 1/10 of recipe
Calories 330, Calories From Fat 100, Total Fat 12g, Saturated Fat 2g, Cholesterol 20mg, Sodium 200mg, Total Carbohydrates 51g, Dietary Fiber 2g, Protein 8g.

Cook's Tip: Cake can be baked in an 8-inch round metal cake pan. Bake 40 to 45 minutes