July 5, 2012

My favorite PB&J Muffins

I've been making these delicious peanut butter and jelly muffins since 1995. They're best with berry jam, especially strawberry or blackberry. Great for breakfast! Below is the recipe.

PB&J Muffins

Ingrediants (makes 12):
2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup peanut butter
1 cup milk
1/4 cup (half stick) butter, melted
1/2 cup chopped peanuts (optional; I don't usually include)
jelly or jam, I think berries are best

Oven to 400 degrees. Spray a 12 cup muffin pan with cooking spray (the baking type with flour works well). Mix flour, sugar, baking powder and salt together. In a separate bowl, mix eggs and peanut butter together, then stir in milk, butter and peanuts. Combine batters and don't overmix.

Put one tablespoon of batter in the bottom of each muffin hole. Make a little thumbprint in the batter so you have a slight divot, then add about two tablespoons jelly on top of that. Top off with remaining batter. I like to sprinkle the tops with sugar. Bake for 15-20 minutes. Remove muffins from pan and let cool.

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