Here's another muffin recipe for you! It's been awhile and I've had this one bookmarked for some time. I thought these would be a winner since pb & j sandwiches are almost a weekly lunch staple with the kids. Warm, right out of the oven, these muffins were really tasty. However, as my husband noted when he tried one, "These taste like soggy, peanut butter and jelly sandwiches." My daughter only ate a couple of bites of hers at breakfast the day after I baked these and told me that she didn't like it. So unfortunately, these will not be made again in this house. :(
Peanut Butter and Jelly Muffins
recipe from Alli 'N Sons
1 cup all-purpose flour
3/4 cup whole wheat (or white whole wheat) flour
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 tablespoon baking powder
1/4 teaspoon fine sea salt
1-1/4 cups milk
1/3 cup creamy peanut butter
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup peanut butter chips
1/4 cup raspberry jam
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.
Family Rating: So-so.