Quick and Easy: PB & J Muffins

How can you make a PB & J sandwich better?  By making it into muffins!

My kids love this grab and go breakfast -and so do I. By whipping up a batch the evening before it helps to simplify school mornings with no a.m. prep, dishes or kitchen clean up.

Ingredients:

1 3/4 Cups white flour
1/2 Cup whole wheat flour (you can substitute white flour)
3/4 Cups white granulated sugar
1 Tbls baking powder
1/2 Tsp baking soda
1/2 to 2/3 Cup of peanut butter
1 Cup milk
1 Large egg
1/2 Tsp of vanilla extract (optional)
Jam/Jelly of your choice

Directions:

Pre-heat oven to 350c degrees and line your muffin tin with paper cups.  In a large bowl put in egg, milk, vanilla, sugar and gently blend together with a spatula.  Next add flours, baking powder, baking soda and carefully mix together (note: the trick to a good muffin is to NOT over mix).  Finally add the peanut butter and mix just until all ingredients are well blended together.  Fill your muffin cup half full with batter, make a small indent in the center of the batter and drop in a spoonful of jam, top off with more batter and repeat.  Makes one dozen muffins.  Sprinkle cinnamon sugar on the tops if you desire and bake for 20 minutes (or until done).

*Not recommended for those with nut allergies

 

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2 thoughts on “Quick and Easy: PB & J Muffins

  1. I gotta tell you…those muffins you wrote about in the Hudson Gazette….were really good…..thanks so much!!!!!

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