• Prep Time 10 minutes
  • Baking Time 25 minutes
  • Makes 14
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 cup Brodie® Self Raising Cake and Pastry Flour
  • 1 cup 0% Fat Greek Yogurt
  • 1/4 cup Jif® Light Peanut Butter
  • 1/4 cup Smucker’s® No Sugar Added Strawberry Fruit Spread
  • 1 egg, beaten

Serving Size: 14


Serving Size: 14

  • Preheat oven to 400F. Grease mini muffin pans with vegetable spray.
  • Combine flour and yogurt in medium sized bowl. Remove to floured work surface and gently knead until dough forms. Roll into 8” x 12” rectangle. Spread with peanut butter and top with fruit spread, leaving a 1 cm (0.5”) border from edge. Roll up from long end jelly roll style. Press seam and edges together to seal. Slice into 14 pieces. Place in prepared muffin pans. Lightly brush with egg. Bake 20-25 minutes or until golden. Remove to cooling rack.


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