Who doesn’t love a good peanut butter and jam sandwich. I was looking for a new muffin recipe and stumbled across this one for a peanut butter and jam muffin! Who knew?
What could be better! They are moist and delish. You can use whatever jam you have on hand. I used my own homemade raspberry jam... so good!
Here’s what you need,
2 ¼ cups all purpose flour
2 tsp. baking powder
½ tsp. salt
2/3 cup brown sugar
6 tbsp butter, melted
½ cup peanut butter (I used smooth but the original called for chunky...not a fan so I used smooth!)
2 large eggs
1 cup milk
Approx 1/3 cup jam, any kind you like.
Preheat your oven to 375 degrees. My oven runs hot so I went with 350.
Line a muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, salt and brown sugar.
In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth.
Pour the wet ingredients into the dry mixture and whisk until just combined.
Fill each cup of the prepared muffin pan halfway up with batter. Top each with a heaping teaspoon of the jam, cover with the remaining batter. Each muffin cup should be filled almost to the top.
Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.
Cool on a wire rack!
Makes 12.
MMMM peanut butter and jam for breakfast or a snack or dessert. YUM!
Jen
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