Peanut Butter and Jelly Muffins
March 21, 2013 § Leave a comment
Did you guys ever have to do the project in junior high where you had to explain how to do something step by step? The example was always how to make a peanut butter and jelly sandwich. If you didn’t tell someone that they even had to open the jar of peanut butter they couldn’t and therefore could never make the sandwich.
I’m pretty sure I explained how to write a Chinese character. Why I remember the example better than my own project I’m not sure. Thankfully we don’t have to write recipes like that in real life otherwise you guys would never get the lids off the jars.
And Lord knows you want to open the peanut butter jar to make them. These muffins are surprisingly delicious. The peanut butter batter remains light but wonderfully flavored and the warm jam in the middle of the muffin is a delicious combination. You can also customize these using creamy or crunchy peanut butter or different flavors of jam or jelly. I definitely recommend these with a big glass of milk, fresh out of the oven. Go ahead and indulge your elementary school self with these. (from good ‘ol Paula Deen)
- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 2 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup peanut butter
- 1 cup milk
- 1 egg
- 3 tbsp melted butter
- 1/4 cup thick jelly or jam (raspberry is my favorite)
- Preheat oven to 350*. Line a muffin tin with paper liners or spray with non-stick spray
- In a mixer using paddle, mix flour, brown sugar, baking powder and salt. Add in peanut butter and mix until dough becomes crumbs, 3-5 minutes. Then add milk, egg and butter just until mixture is combined.
- Put a small spoonful of batter into bottom of the pan, create a small well in dough and add a teaspoon of jam. Top this with peanut butter dough. Bake for 15-20 minutes, or until tops of lightly browned. Let them cool on a wire rack. Enjoy warm or let cool and store in airtight container for up to 4 days.