It's probably one of the most basic and well known combinations. Sure there are other incredible foods to pair with peanut butter, but you have to love a classic. I mean, who didn't have a peanut butter and jelly sandwich in their lunch bag every couple of days. Weird fact about me...I loved when sandwich got squished. I thought it tasted better after being stuffed into my backpack and shoved into my locker.
Every family had their peanut butter preference. My family was a JIF family. We always had crunchy (for my dad) and creamy (for my sister and I). For jelly, it was hands down Smuckers grape. Now, I would never think to choose grape but for some reason I would only eat my PBJ sandwiches with grape jelly.
It was time to re-create this classic combination. Peanut Butter and Jelly Muffins. Originally, I thought these would turn out to be a great snack....wrong! These muffins turned to be huge, dense (in a very good way), and filling. They are definitely meant for breakfast and not just a post work nibble. The peanut butter flavor stood out without being too overpowering. Warning...you will be tempted to eat these straight out of the oven. The warm peanut butter and gooey jelly will be calling you name. Resist the temptation! You will burn your tongue and make a huge sticky mess all over your kitchen counter. I promise that they are just good when they have warmed a couple hours later.
Peanut Butter and Jelly Muffins
2 1/2 cup flour
3/4 cup sugar
1 1/2 tbl baking powder
1 tsp salt
2/3 cup crunchy peanut butter
3/4 cup skim milk
1/3 cup vegetable oil
1 jar jelly or preserves
1. Preheat oven to 400. Spray or line muffin tin.
2. In large mixing bowl, stir together flour, sugar, baking powder, and salt.
3. Add peanut butter. Mix until it resembles coarse crumbs.
4. Add milk, oil, and eggs. Stir.
5. Spoon muffin cups half full with batter. Top each with 1 tbl of jelly. Distribute remaining batter over the jelly.
6. Bake for 20-25 minutes.