Earlier today, I opened up a bag of Pillsbury all purpose flour to make a few loaves of Pumpkin Cranberry bread to gift over the holidays, and this recipe on the bag caught my eye. I had almost all the ingredients out on the counter, and a warm oven, so I decided to make a few of these muffins for snack today, and freeze the rest. Well, it’s 3:30pm, my 9-year old had 2 already, and I’m working through mine as I type this. YUM!! The house smells awesome, and the muffin tastes like a toasted peanut butter jelly sandwich. The recipe makes 12, and we are down 3. With a teenage boy coming home soon, I wonder how many I’ll have left to freeze for another day.
PB & J Muffins
(Makes 12 muffins)
- 2 cups all purpose flour
- 1 1/2 tsp salt
- 1 Tbsp baking powder
- 1 cup milk
- 2 large eggs
- 2/3 cup sugar
- 1 cup creamy peanut butter
- 1/3 cup vegetable oil
- 1/2 cup jam / jelly
1) Heat oven to 375*
2) Spray 12-muffin pan with non-stick spray
3) In a large bowl, stir together flour, salt and baking powder and set aside
4) In another large bowl, with electric mixer on low, mix milk, eggs, sugar, peanut butter, and oil till just combined
5) Add to flour mixture and beat on low till just moistened. Do not over-mix
6) Drop scant 1/4 cup batter into each muffin pan
7) Place 1/2 Tbsp of jelly on the dough and top with another 1/4 cup of batter. Lightly sprinkle tops with sugar
8) Bake for 18-20 minutes in center of oven, and remove when a toothpick inserted in center of muffin comes out clean
9) Cool in the pan for 5 minutes and remove to a cooling rack.
NOTE: I usually quite successfully substitute 1/2 the quantity of white flour with whole-wheat pastry flour (including here). Play around with recipes and see what suits your tastes.