Peanut Butter and Jam Muffins

We have several containers of jam taking up space in our fridge. Dave likes jam in his peanut butter sandwiches, but it's been a while since he's taken one. I've purchased some jam for recipes and then abandoned the rest of the jar in the fridge. This recipe used a good amount of one small jam jar that I had only used about 1/4 cup of jam from for a previous recipe.

Recipe from Smucker's

-Cooking Spray
-2 cups All Purpose Flour
-1 1/2 teaspoons salt
-1 tablespoon baking powder
-1 cup milk
-2 large eggs
-2/3 cup sugar
-1 cup natural creamy peanut butter, stirred
-1/3 cup vegetable oil
-1/2 cup seedless strawberry jam

Line a muffin tin with muffin cups. Stir together the flour, salt and baking powder in a large bowl. Then add milk, eggs, 2/3 cup sugar, peanut butter and oil to a slightly smaller bowl. Combine the wet and dry ingredients and mix until just moistened.

Fill each muffin cup half-way with batter. Place two teaspoons of jam in the center of each muffin.

Divide the remaining batter among the twelve muffin cups to cover the jam. 

Bake at 375 for 18 to 20 minutes. Remove from oven. Cool in pan 5 minutes.

These muffins were pretty dense, but good. We ate them pretty soon after the came out of the oven and I think they're going to be best served warm. The peanut butter and jam combination was fun and it really didn't make me feel like I was eating a peanut butter sandwich. I think the peanut butter was a little mellowed by the other ingredients which helped to prevent this from being too "school lunch."


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