Tuesday, September 23, 2008
PB & J Muffins
Good Morning! Here's a yummy breakfast that the whole family can enjoy. I found this delicious recipe on Baking Bites, a blog I like to lurk at. These muffins feature one of those classic flavor combinations that you just can't go wrong with - peanut butter and jam!
PB & J Muffins
2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp butter, melted and cooled
1/2 cup crunchy peanut butter (I used creamy, but I want to try it with crunchy as well)
2 large eggs
1 cup milk
approx 1/3 cup jam (I used some homemade apricot jam)
Preheat oven to 375F and line a muffin tin with paper liners (I do suggest using the liners instead of just greasing - the jam could leak out and stick to the tin, making a big mess. Liners are easier, and you can get plain ones that are really inexpensive).
In a large bowl, whisk together flour, baking powder, salt and brown sugar.
In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Pour into flour mixture and stir until just combined.
Fill each cup of the prepared muffin tin about halfway up with batter. Top each with a heaping teaspoon of jam and cover with remaining batter. Each muffin cup (of a standard 12-cup muffin tin) should be filled to the top (I actually prefer these not quite filled to the top - I don't like dealing with spillover. If you have leftover batter, pour it into a greased microwave-safe bowl and cover with plastic wrap. Microwave for a few minutes until the top springs back when you touch it. Voila - instant bowl-shaped muffin!).
Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed. Cool on a wire rack.