Monday, March 15, 2010

PB & J Muffins

I was so intrigued by this recipe on the back of a bag of flour that I had to try them.

2 cups flour
1 1/2 tsp. salt
1 T. 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 or preserves of your choice (I used half strawberry and half cherry)
1/4 cup sugar for topping

Heat oven to 375 degrees. Spray muffin pan with no stick spray. Stir together flour, salt and baking powder in a large bowl. Add milk, eggs, sugar, peanut butter and oil to bowl; combine ingredients on the low speed of an electric mixer, just until moistened. Do not overbeat.

Fill prepared muffin cups evenly with half of the batter. Place 2 level teaspoons jam or preserves in the center of each muffin. Evenly divide remaining batter between muffin cups. Sprinkle with sugar. Bake for 18-20 minutes. Remove from the oven; cool in pan 5 minutes.

Makes 12 muffins.

These were quite heavy muffins, but had a good flavor. My son took one to school for snack and said his classmates said it smelled so good when he started eating it.

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