Today is National Food Day.
I absolutely love this idea – an entire day dedicated to healthy, affordable, and sustainable food.
In honor of the day, I decided to bake something using my favorite food: Peanut Butter.
Oh, don’t you tell me forgot after I spilled my heart out to you.
As soon as I came up with the idea for these muffins, I went searching for possible recipes. I came across a recipe for peanut butter and jelly cupcakes, but I wanted to make them healthier, so they could be a good on-the-go breakfast or an afternoon pick-me-up.
And boy, do these PICK.YOU.UP.
My mom used to make the BEST peanut butter and jelly sandwiches. She’s what we’d like to call a PB&J guru. Creamy Skippy peanut butter and strawberry jelly on potato bread, cut down the center. Crusts cut off – always off.
What? You were a diagonal-cut kinda kid? Gosh, you just had it all wrong.
It’s fine. I can get over it. These are just muffins, anyways. Eat them however you want. Use your fingers, a fork, whatever – just don’t come complaining to me when there are none left…
Happy Food day, friends.
- 1 3/4 cups whole wheat flour
- 1 Tablespoon baking powder
- ¼ cup sugar
- ¼ cup packed brown sugar
- 1 teaspoon salt
- 1 1/4 cup skim milk
- ½ cup creamy peanut butter (natural won’t work very well for these)
- 2 eggs, whisked
- 3 Tablespoons butter, melted and cooled
- 1 teaspoon vanilla
- grape jelly (or another jelly of your preference)
- Preheat your oven to 400 degrees. Grease a muffin tin (for 12 muffins) very well.
- Mix all dry ingredients (whole wheat flour through salt) in a large bowl. In a separate bowl mix whisk together the wet ingredients (milk through vanilla).
- Make a well in the center of the dry ingredients. Slowly pour the wet mixture into the center well and mix well.
- Pour the batter into the muffin cups so that they are half full. Spoon a teaspoon of jelly on top of the batter and then cover the top with the rest of the batter. The muffin cups should be almost full.
- Bake for 16 minutes, until the tops of the muffins spring back when you touch them. Cool for 5 minutes and then remove and let them cool completely on a wire rack.