Monday, February 10, 2014

Peanut Butter and Jam Muffins

More peanut butter and jam! Yes please. Also, add more jam than it says because these are delicious, but very very thick, so jam it up!

Post image for Peanut Butter and Jelly Muffins
Photo Credit to My Baking Addiction
Peanut Butter and Jam Muffins
2 cups Gold Medal all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup peanut butter, creamy or crunchy
1 large egg
1 cup whole milk
2 teaspoons pure vanilla extract
jelly or jam

Preheat oven to 350 degrees. Line a standard muffin pan with paper liners, or spray each well with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine the flour, sugar, baking powder and salt. Add peanut butter, and mix on medium speed until well combined and crumbly.
In a medium bowl, whisk together the egg, milk and vanilla. Add to peanut butter mixture and mix until just combined.
Using a medium cookie scoop (1 1/2 tablespoons) add muffin batter to prepared muffin wells. Next, place 4 teaspoons of your favorite jam or jelly in the center of the muffin batter and top with another scoop (1 1/2 tablespoons) of muffin batter. If necessary, use a spoon or knife to gently spread batter to cover the jam.
Bake in preheated oven for 22-25 minutes.

Recipe Source: My Baking Addiction

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