Peanut Butter and Jelly Muffins
Peanut Butter and Jelly Muffins is a side dish that serves 12. One serving contains 271 calories, 8g of protein, and 11g of fat. For 45 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of granulated sugar, butter, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is liked by 31 foodies and cooks. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Alli N Son. With a spoonacular score of 21%, this dish is rather bad. Similar recipes include Peanut Butter and Jelly Muffins, Peanut Butter & “jelly” Muffins, and Peanut Butter and Jelly Muffins.
Servings: 12
Ingredients:
1 tablespoon baking powder
2 tablespoons butter, melted
1/3 cup creamy peanut butter (I used the natural, no-stir kind)
1 egg
1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1-1/4 cups milk
1 cup peanut butter chips
1/4 cup raspberry jam
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
3/4 cup whole wheat (or white whole wheat) flour
Equipment:
muffin liners
whisk
bowl
oven
wire rack
frying pan
Cooking instruction summary:
Preheat the oven to 400 degrees. Spray 12 muffin cups with nonstick spray or line with muffin liners. Set aside.In a medium sized bowl stir together the flours, sugars, baking powder and salt. Set aside.In a small bowl whisk together the milk, peanut butter, egg, melted butter and vanilla extract. Whisk lightly, until the ingredients just come together. Pour the milk mixture into the flour mixture, stirring until just combined. Stir in the peanut butter chips. Fill each muffin cup 1/2 full.Spoon 1 teaspoon jam into each cup. Spoon the remaining batter on top of each cup.Bake for 18-20 minutes, or until the muffins are a golden brown and spring back when touch lightly. Cool 5 minutes in the pan, then remove to a wire rack to cool completely.
Step by step:
1. Preheat the oven to 400 degrees. Spray 12 muffin cups with nonstick spray or line with muffin liners. Set aside.In a medium sized bowl stir together the flours, sugars, baking powder and salt. Set aside.In a small bowl whisk together the milk, peanut butter, egg, melted butter and vanilla extract.
2. Whisk lightly, until the ingredients just come together.
3. Pour the milk mixture into the flour mixture, stirring until just combined. Stir in the peanut butter chips. Fill each muffin cup 1/2 full.Spoon 1 teaspoon jam into each cup. Spoon the remaining batter on top of each cup.
4. Bake for 18-20 minutes, or until the muffins are a golden brown and spring back when touch lightly. Cool 5 minutes in the pan, then remove to a wire rack to cool completely.
Nutrition Information:
covered percent of daily need
