Directions:
- Preheat oven to 400º.
- Spray paper muffin cups with nonstick cooking spray.
- In a large bowl, combine flours, baking powder, baking soda, and salt.
- With two knives or a pastry blender, cut in peanut butter until coarse crumbs form and mixture is no longer powdery.
- Add milk, honey, carrot, zucchini, eggs, and oil; stir until well moistened.
- Spoon about 2 tablespoons batter into each muffin cup.
- Top each with about 1 teaspoon fruit preserves.
- Cover with remaining batter.
- Bake 15–20 minutes, until toothpick inserted in center comes out clean.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 610.32 Kcal (2555 kJ) | ||
| Calories from fat | 201.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.39g | 34% | |
|---|---|---|---|
| Cholesterol | 41.64mg | 14% | |
| Sodium | 242.91mg | 10% | |
| Potassium | 676.21mg | 14% | |
| Total Carbs | 81.94g | 27% | |
| Sugars | 28.47g | 114% | |
| Dietary Fiber | 11.88g | 48% | |
| Protein | 22.87g | 46% | |
| Vitamin C | 26.5mg | 44% | |
| Vitamin A | 3.3mg | 108% | |
| Iron | 3.4mg | 19% | |
| Calcium | 127.3mg | 13% | |
| Amount Per 100 g | |||
| Calories | 462.26 Kcal (1935 kJ) | ||
| Calories from fat | 152.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.96g | 34% | |
|---|---|---|---|
| Cholesterol | 31.54mg | 14% | |
| Sodium | 183.98mg | 10% | |
| Potassium | 512.16mg | 14% | |
| Total Carbs | 62.06g | 27% | |
| Sugars | 21.56g | 114% | |
| Dietary Fiber | 9g | 48% | |
| Protein | 17.32g | 46% | |
| Vitamin C | 20.1mg | 44% | |
| Vitamin A | 2.5mg | 108% | |
| Iron | 2.6mg | 19% | |
| Calcium | 96.4mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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