Saturday, January 31, 2009

Peanut Butter and Jelly Muffins

Who doesn't love peanut butter? I know there might be someone out there who doesn't but pb never gets old to me.
These muffins are like a pb&j sandwich for breakfast, except better.
I had to make some muffins for a morning get-together and these muffins just looked tasty over at myrecipes. I double a batch and they were ready in a jiffy (ha- I didn't even realize that was kinda a pun because of Jif) My kids loved them and I did too.
I used Marionberry Jam because that is what we had hanging out in the fridge. I am sure almost any flavor of jelly or jam would go great with these.
Perfect for breakfast or a snack.

Peanut Butter and Jelly Muffin from Cooking Light
Don't use a natural-style peanut butter in this recipe; it won't have enough sugar or fat to help the muffins rise.
1 cup all-purpose flour (about 4 1/2 ounces)
3/4 cup whole wheat flour (about 3 1/2 ounces)
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups fat-free milk
1/3 cup creamy peanut butter
1/4 cup egg substitute
2 tablespoons butter, melted
1 teaspoon vanilla extract
Cooking spray
1/4 cup strawberry jam (I used marionberry)

Preheat oven to 400°. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients (through vanilla); add to flour mixture, stirring just until moist.
Spoon batter into 12 muffin cups coated with cooking spray. Fill each cup half full with batter. Spoon 1 teaspoon jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan, and cool on a wire rack.

Up Next- Gingerbread Waffles with Lemon Whipped Cream and Lemon Syrup


Steph said...

Those muffins look amazing!! You're making me want to make these, but the only problem is I don't like PB +J..I know!! Separately they're good, but together I don't like it and I've made numerous PB + J sandwiches just to be really sure. Everytime after one bite, I end up eating the two slices of bread separately.

Barbara Bakes said...

I'm going to makes these for breakfast. I love that it's a Cooking Light recipe and that I always have all the ingredients on hand. Thanks!

Mary Ann said...

Steph- That is so funny! At least you are sure about it.

Barbara- I hope you like them. We sure did!

Maria said...

I love the filling! You can't go wrong with a classic like PB and J!

Not Another Omnivore said...

I have made many a PB & J muffin, always delicious!


Donna-FFW said...

These look terrific. My children, along with myself, would love them!! Thanks.

Cathy said...

My son eats waffles with peanut butter for breakfast every. single. day. And PB sandwiches. And PB crackers. This sounds like a wonderfully refreshing way for me to mix it up a little bit, while still getting him his beloved peanut butter!

Aggie said...

Oh, these are the perfect muffin!!

J.Danger said...

my husband and kids will LOVE this,