Thursday, May 21, 2009

Peanut Butter Jelly Muffins

Muffins rock! These are so yummy...they are a light, fluffy like, moist muffin, not too hearty. Do not use natural style peanut butter in this recipe; it won't have enough sugar or fat to help the muffins rise. -Kristin

1 c. flour
3/4 c. whole wheat flour
1/4 c. sugar
1/4 c. brown sugar (regular or dark)
1 T. baking powder
1/2 t. salt
1 1/4 c. milk
1/3 c. creamy peanut butter
2 eggs
2 T. butter, melted
1 t. vanilla
1/4 c. strawberry jam or other of your choice

  • Mix together the flours, sugars, baking powder and salt in a large bowl; stir with a whisk.
  • Make a well in center of mixture and add the milk, peanut butter, eggs, butter and vanilla. Mix those ingredients and incorporate in. Stir just until moist.
  • Spray muffin pan with cooking spray.
  • Fill only half full with batter.
  • Place about 1 t. jam into center of each and cover up the rest way with the batter.
  • Bake at 400 for about 20 minutes.
  • Makes 12.

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