July 1, 2013

PB & J Muffins

Sometimes nothing beats a good ol' fashioned pb & j sandwich. Right?

Wrong. PB & J Cupcakes always beat a pb & j sandwich. PB & J bars almost always beat a pb & j sandwich. And these muffins from Two Peas and Their Pod definitely are a more acceptable breakfast than eating your pb & j sandwich (that you packed for your lunch) before 9 a.m.

PB & J Muffins
1 2/3 cups flour
1/2 cup packed light brown sugar
1 Tbsp. baking powder
1/4 tsp. salt
3/4 cup milk
1/2 cup creamy peanut butter
1/3 cup canola oil
1 large egg
1 1/2 tsp. vanilla extract
1/2 cup strawberry jam or your favorite jam

Preheat the oven to 350°F. Spray 12 muffin cups with nonstick cooking spray or line with paper cups.

In a medium bowl, whisk together the milk, peanut butter, oil, egg and vanilla. Stir the wet ingredients into the dry ingredients and mix just until combined.

Scoop about 2 tablespoons of batter into each muffin cup. Spoon a heaping teaspoonful of jam on top of each cupful of batter. Then spoon about 2 tablespoons of batter over the jam. Divide any remaining batter equally among the muffin cups.

Bake for 20 to 25 minutes, or until the muffins have risen in the middle and are firm to the touch. Makes 12 muffins.

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