PB&J Muffins

lgonia3490's picture

Apr. 01, 2013

Ingredients

Flour 2 Cup (32 tbs)
Salt 1 1/2 Teaspoon
Baking powder 1 Tablespoon
Milk 1 Cup (16 tbs)
Eggs 2 Large
Sugar 2/3 Cup (10.67 tbs)
Creamy peanut butter 1 Cup (16 tbs)
Vegetable oil 1/3 Cup (5.33 tbs)
Jam 1/2 Cup (8 tbs) (of your choice)
Sugar 1/4 Cup (4 tbs)

Directions

Getting Ready:

(1) preheat oven to 375 degrees and prepare muffin pan with cupcake liners

(2) stir together flour, salt, and baking powder in a large bowl

Making:

(3) add milk eggs, sugar, peanut butter, and oil. Using an electric mixer combine all ingredients until moistened

(4) fill prepared the prepared muffin tin with a layer of batter (until the cups are about 1/3 full)

(5) add a 2 tsp layer of jam then divide the remaining batter among the cups

**note: the muffin tin should be filled just below the top of the cups**

(7) sprinkle the tops of the muffins with a pinch of raw sugar

(6) bake 18-20 minutes, allow to cool for 5 minutes before removing from pan

note: if any jam leaks out of the cups the muffins will stick to the tray. You will need to run a small knife around the muffins to unstick them from the pan.

Serving:

Great with a glass of cold milk served for breakfast or an afternoon snack!

Variations:

These muffins can also be made with chunky peanut butter for a more coarse texture or add a tablespoon of additional peanut butter to enhance the flavor. It is important not to have the bottom layer of batter too thick in order to ensure you get the peanut butter and jelly in each bite.

Recipe Summary

Difficulty Level: Easy
Cook Time: 19 Minutes
Ready In: 19 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 360Calories from Fat 156

 % Daily Value*

Total Fat 18 g27.7%

Saturated Fat 3 g15%

Trans Fat 0 g

Cholesterol

Sodium 441 mg18.38%

Total Carbohydrates 44 g14.7%

Dietary Fiber 2 g8%

Sugars 22 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet