Is there anyone who doesn’t love peanut butter and jelly? It’s tasty and comforting and it conjures up memories from childhood. Plus, there’s peanut butter in it. I’ve had the idea for a while to incorporate these flavors into a doughnut, so I went off searching for peanut butter doughnut recipes to start with as a base. I ended up using some components from the Peanut Butter Doughnuts with Chocolate Glaze on Fake Ginger, though I lightened them up a lot, made them my own and incorporated jelly! These turned out tasty and it was a fun way to eat to eat PB&J for breakfast!
Peanut Butter & Jelly DoughnutsSource: Emily Bites Original
¼ c peanut butter
¼ c sugar
1/3 c plus 1 T skim milk
1T fat free Greek yogurt (I used Fage 0%)
½ t vanilla extract
1 c white whole wheat flour
1 t baking powder
¼ t salt
2 T sugar free preserves (I used Smuckers Raspberry)
1. Preheat the oven to 325. Lightly spray a doughnut pan with cooking spray.
2. In a large bowl, add the peanut butter and sugar and blend with an electric mixer until combined. Add the milk, yogurt, vanilla and egg and mix again. Add flour, baking powder and salt and use mixer again until just combined.
3. Using a spoon or piping bag, evenly distribute the batter mixture into the spaces in the doughnut pan. Put the two rounded tablespoons of jelly into a small dish and microwave on high for 10-15 seconds. Drizzle a teaspoon of melted jelly over the batter in each doughnut space. Bake for about 10 minutes or until golden brown and a toothpick stuck in comes out clean. Cool before eating.
Yields 6 doughnuts. WW P+: 5 per serving