Peanut Butter and Jelly Muffins

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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.


 

Peanut Butter and Jelly Muffins

Makes 12 Muffins

Ingredients

1 3/4 cups whole wheat flour

1 Tablespoon baking powder

1/4 cup sugar (I used slightly less) 

1/4 cup packed brown sugar

1 teaspoon salt

1 1/4 cup skim milk

1/2 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.

 

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